Parsnip Fries with harissa Mayo
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5 from 2 votes

Parsnip Fries with Harissa Mayo Recipe

Buttery, crunchy parsnip fries with a homemade harissa mayo dipping sauce.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Side
Servings: 4 servings
Calories: 542kcal
Author: Katie Wells


For the Fries:

For the Mayo:


To make the fries:

  • Peeling the parsnips and cut them lengthwise into fry-sized sticks.
  • Put the fries into a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
  • Heat the tallow in a heavy bottomed pot to 325°F or until the oil bubbles around the handle of a wooden spoon. Careful, it’s hot!
  • Drain and pat dry the fries with a paper towel.
  • Work in batches to fry parsnips until they turn light gold in color, around 3 - 4 minutes.
  • Remove from the pot with a slotted spoon and drain on a paper towel.
  • When all the parsnips have been fried, increase the heat to 375°F and fry them in batches a second time. This allows the fries to get perfectly crispy.
  • Remove from oil, drain on a paper towel, and season immediately with sea salt and smoked paprika.
  • Snack, savor, and enjoy hot with the harissa mayo.

To make the Mayo:

  • Combine the red peppers, garlic, tomato paste, and spices in a small food processor.
  • Blitz until smooth.
  • Stir in the lemon juice and mayonnaise.
  • Season to taste with salt and store in the refrigerator.


You could also make your own mayo from scratch!
Don't throw out your tallow -- you can use it a few times.


Calories: 542kcal | Carbohydrates: 32.8g | Protein: 2.6g | Fat: 45.8g | Saturated Fat: 20.2g | Cholesterol: 47mg | Sodium: 1338mg | Fiber: 7.7g | Sugar: 9.6g