Air Fryer Recipe
Roasted Garlic and Thyme Parsnip Fries
A flavourful and easy-to-make roasted garlic and thyme parsnip fries recipe, perfect for air frying.
Ingredients
- 4 large parsnips, peeled and cut into fry-shaped pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- Salt and pepper, to taste
Method
- Preheat the air fryer to 200°C (392°F).
- Peel the parsnips and cut them into evenly sized fry-shaped sticks.
- In a large bowl, toss the parsnips with olive oil, minced garlic, thyme, salt, and pepper until well coated.
- Place the seasoned parsnip fries in the air fryer basket in a single layer. Cook in batches if necessary to avoid overcrowding.
- Cook the parsnip fries in the air fryer for about 15-20 minutes, shaking the basket halfway through to ensure even cooking.
- Once cooked, taste and adjust the seasoning if necessary. Serve the fries hot, with your favourite dipping sauce.
Why this works in an air fryer
Parsnips contain more sugar than potatoes, so hot forced air browns their dry, oiled surfaces quickly while the centres soften. Even sticks expose similar surface area; a light oil film transfers heat and carries thyme flavour, while garlic needs coating rather than clumping so it does not scorch.
Equipment notes
Assumes a 4–6 litre basket holding the parsnips in one loose layer; in a single-drawer model cook in batches if needed, while in a dual-zone fryer split between drawers, shake both halfway, and expect 2–4 minutes extra if each drawer is heavily filled.
Common pitfalls
- Dark garlic flecks appear before the parsnips are tender: the mince is burning; scrape off loose garlic, drop to 180°C and finish longer, or use garlic granules next time.
- Fries are limp and steaming at minute 12: the basket is overcrowded or the parsnips were wet; spread into a single layer, cook in batches, and pat cut sticks dry before oiling.
- Thin tips are black while thick ends are hard: the cuts are uneven; trim very tapered ends separately or cut thicker cores down so all pieces are roughly the same width.
- Patchy pale sides after cooking: the fries have not been moved enough or are lying flat in a tight layer; shake firmly halfway and turn any stuck pieces so new surfaces meet the airflow.
Variations & substitutions
- Use garlic granules instead of minced garlic for a less scorch-prone coating; the flavour is rounder and the fries can tolerate the full 200°C more easily.
- Swap thyme for rosemary, but chop it finely or use a small amount, as woody needles can dry out and taste harsh in the air fryer.
- Add 1 teaspoon of honey or maple syrup only for the last 5 minutes; added sugar from the start will brown too fast on parsnips.
- Replace half the parsnips with carrots cut to the same size; carrots usually need a couple of extra minutes because they hold more moisture.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot and the edges re-crisp.
Nutrition
Calories: 250
