Rutabaga

Doneness

Done when the cubes (or batons) are fork-tender all the way through with golden, caramelized edges. Shake the basket at the halfway mark so they brown evenly. Rutabaga is denser than potato, so give it the full time — if the centres are still firm when you check, add a few minutes. No internal temperature to hit; go by tenderness and colour.

Oil & seasoning

Yes — toss the cubes with a tablespoon of oil so they caramelize and crisp at the edges rather than drying out.

Season with: Garlic-herb: olive oil, garlic, rosemary or thyme, salt, and pepper., Parmesan: tossed with grated Parmesan in the last few minutes for a savoury crust., Cajun: a Cajun or chili spice blend for spiced rutabaga fries., Ranch: dry ranch seasoning for a tangy, herby low-carb fry..

Watch out for

• !Peel the thick skin fully — rutabagas are usually coated in food-grade wax for storage, which must come off; a sturdy peeler or a knife works.
• !Cut into uniform ¾-inch cubes or batons so they cook evenly; rutabaga is dense and uneven pieces leave some hard while others overcook.
• !Give it the full time — rutabaga is denser than potato and cooks slower, so it needs longer than most root-veggie fries to get fork-tender inside.
• !Keep the pieces in a single layer and shake the basket halfway; crowding steams them instead of caramelizing the edges.
• !Pick small-to-medium rutabagas; very large or old ones can taste bitter and turn woody in the centre.