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.