SURE, WE LOVE potatoes, but other vegetables make great fries too. Two essential tips to ensure crispiness: Opt for sturdy, firm produce, and thoroughly dry it after cutting and before cooking to remove excess moisture, advises José Luis Chávez, chef at Mission Ceviche in New York City. Each recipe yields six servings.

CARROTS

Prep: Cut 2 lbs. (12 large carrots) into thin, 3½-inch strips or sticks
Season: Toss with olive oil and balsamic vinegar
Cook: Roast at 400°F for 20 to 25 minutes
Serve: With honey mustard dipping sauce and turkey burgers

PARSNIPS

Prep: Cut 2 lbs. (10 to 12 medium parsnips) into thin strips or wedges, soak in cold water for 30 minutes and dry
Season: Toss with olive oil, chili powder and cayenne
Cook: Roast at 425°F for 25 to 30 minutes
Serve: With garlic aioli

ZUCCHINI

Prep: Cut 2 lbs. (6 medium zucchini) into thin, 3½-inch strips or sticks
Season: Toss with corn oil and coat lightly with flour or cornstarch
Cook: Pan-fry over medium-high heat for 2 to 3 minutes per side
Serve: As a side with Philly cheesesteaks

BUTTERNUT SQUASH

Prep: Peel 3 lbs. (1 medium squash) and cut into thin, 3½-inch strips or cubes
Season: With maple syrup, cinnamon, nutmeg and salt
Cook: Bake at 375°F for 30 to 35 minutes
Serve: As a side with roast chicken

YUCA (cassava)

Prep: Peel 2 lbs. (8 to 10 yuca roots) and cut into thick fries
Season: With olive oil, fresh minced garlic and rosemary
Cook: Boil in salted water for 10 to 15 minutes, then dry and bake at 450°F for 15 to 20 minutes, flipping halfway through
Serve: With chipotle mayo —Kelsey Ogletree