Low Sodium Basil Cassava Fries

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 lb fresh cassava (yuca), peeled and cut into 3-inch x ½-inch sticks
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
¼ tsp ground ginger
3 cloves garlic, minced
¼ cup fresh basil leaves, thinly sliced
1 tsp fresh lemon juice

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Place the cassava sticks in a large pot, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook for 10–12 minutes, until the sticks are just tender when pierced with a fork but still hold their shape — they should not be falling apart. Drain in a colander and spread on a clean kitchen towel or paper towels to dry for 5 minutes.

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