Grilled North Dakota Rutabaga Fries with Garlic Aioli

Introduction

These grilled North Dakota rutabaga fries are the perfect way to showcase this hearty root vegetable. Grilling them on an Arteflame grill brings out a rich, caramelized flavor that crisps beautifully on the flat cooktop griddle. Paired with a creamy garlic aioli, they make the ultimate gourmet side or snack. You’ll love how easy it is to achieve the perfect cook using the Arteflame’s high heat zones and solid steel griddle surface.

Ingredients

• 2 large North Dakota-grown rutabagas, peeled and cut into thin fries
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 cup mayonnaise
• 1 small garlic clove, finely grated
• 1/2 tsp lemon juice
• 1 tsp Dijon mustard
• Chopped fresh herbs (parsley or chives) for garnish (optional)

Instructions

Step 1: Light the Arteflame Grill

1. Place three paper napkins into the center fire bowl of the Arteflame grill.
2. Drizzle vegetable oil over the napkins.
3. Stack dry firewood neatly over the napkins and ignite the paper.
4. Wait 20 minutes for the firewood to create a hot coal base and for the cooktop to heat up – the area near the center grate will be hottest.

Step 2: Prepare the Rutabaga Fries

1. While the grill heats up, peel the rutabagas and cut them into thin fry-shaped sticks.
2. Toss the rutabaga fries in a bowl with melted butter, sea salt, black pepper, smoked paprika, and garlic powder until evenly coated.

Step 3: Grill the Fries

1. Place the seasoned rutabaga fries in a single layer on the flat top griddle, closer to the center edge for more heat.
2. Grill for about 10–12 minutes, turning every 3–4 minutes for even browning.
3. Move fries closer to or further from the heat to keep a golden, crisp exterior without overcooking.

Step 4: Make the Garlic Aioli

1. While the fries are grilling, mix the mayonnaise, grated garlic, lemon juice, and Dijon mustard in a bowl until smooth.
2. Chill the aioli until ready to serve or keep in a cool area near the edge of the cooktop to avoid separation.

Step 5: Serve

1. Remove the rutabaga fries from the grill once golden and crisp outside and tender inside.
2. Plate and sprinkle with chopped fresh herbs if desired.
3. Serve hot with garlic aioli on the side.

Tips

• Use butter instead of olive oil for the richest, most flavorful grill-seared exterior.
• The Arteflame’s heat zones allow precise control – always find the right temperature spot by testing heat with a drop of water.
• Cut rutabaga fries evenly so they cook uniformly.
• For added crispness, let the fries sit uncovered for 5 minutes before serving to steam off moisture.
• Grill larger batches on the Arteflame’s wide griddle surface – it holds more than enough fries for a crowd.

Variations

1. Spicy Cajun Fries: Toss rutabaga sticks with Cajun seasoning and a pinch of cayenne before grilling. Serve with chipotle aioli.
2. Parmesan Herb Fries: After grilling, toss fries with grated Parmesan and chopped rosemary or parsley for an herby kick.
3. Sweet & Smoky Fries: Add a touch of maple syrup and smoked paprika before grilling for a sweet-savory flavor.
4. Garlic Truffle Fries: Drizzle truffle oil over grilled fries and garnish with minced garlic and parsley.
5. Carrot & Rutabaga Mix: Mix in carrot fries with rutabaga for a colorful, sweet-savory blend on the grill top.

Best pairings

• Grilled ribeye steak (reverse-seared on the Arteflame)
• Lemon herb grilled chicken thighs
• Charred corn on the cob with compound butter
• Fresh, chilled lager or a hoppy IPA
• Grilled veggie skewers with halloumi

Conclusion

Grilling North Dakota-grown rutabagas on the Arteflame provides a crispy, golden finish you just can’t get in an oven. Simple, healthy, and packed with flavor, these rutabaga fries will be your new go-to side dish for any grilled spread. Plus, there's virtually no cleanup afterward, making this dish as easy as it is delicious.