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Recipe The Ultimate Fry Board

  • Prep

    10 minutes

  • Cook

    30 minutes

  • Serves


Bored of your typical charcuterie board? Try this ultimate fry board made with a variety of cuts and potatoes to satisfy all of your fry cravings. It's time to indulge so don’t skip out on the dips!


For the rutabaga fries 

½ large rutabaga, peeled and cut into fries 

1 tbsp extra virgin olive oil 

1 tsp smoked paprika 

½ tsp garlic powder 

½ tsp kosher salt 

For the sweet potato fries

1 large sweet potato 

1 tsp arrowroot powder 

1 tbsp extra virgin olive oil (or avocado oil) 

½ tsp garlic powder 

½ tsp smoked paprika  

½ tsp kosher salt 

For the waffle fries and crinkle cut fries 

4 cups of your favorite frozen French fries  

Mother Raw Smoky Chipotle Dressing for dipping 

Mother Raw Ketchup for dipping 

Lime wedges, optional, for serving 

Chopped chives and sliced jalapeno, optional, for serving 


Preheat the oven to 425ºF and line three baking sheets with parchment paper. 

In a large bowl, add the rutabaga fries and toss with olive oil, smoked paprika, garlic powder and salt. Place on one baking sheet, ensuring that the fries aren’t touching each other and are spaced out.  

Cut the sweet potato into slabs, then cut into fries, keeping the size as equal as possible. Add the fries into the same bowl used for the rutabaga and then add the arrowroot. Toss to combine. Then drizzle the olive oil and add the spices and salt. Mix well with your hands, ensuring they are all covered equally.  

Add the fries to the second baking sheet, ensuring they are spaced out and the fries aren’t touching.  

On the third baking sheet, add your frozen fries.  

Place the sweet potato fries and rutabaga fries in the oven and cook for 15 to 20 minutes, remove, and flip the fries. Cook for another 15 to 18 minutes, until crisp, slightly browned and cooked through.  

When the sweet potato fries and rutabaga fries have about 15 to 20 minutes left, add the frozen fries and cook according to package directions.  

Assemble on a large board along with dips.  

Garnish with lime wedges, jalapeno and chives.