AIP Friendly Basil Cassava Fries
Crispy, golden, and fragrant with fresh basil and a bright hit of lemon, these oven-roasted cassava fries are the kind of snack that makes you forget you're eating anything remotely "clean." Cassava is a naturally starchy root that crisps up beautifully in the oven, making it one of the best grain-free swaps for a classic fry — no nightshades, no seed oils, no compromises. The trick here is parboiling the sticks first so the inside gets perfectly tender before the oven does its work on the outside, giving you that satisfying contrast of crisp edges and a soft, fluffy center. Turmeric and ginger add a warm, subtle depth without overpowering the dish, while the garlic gets tossed in at the very end so the residual heat mellows it just enough to keep it from being sharp. A handful of thinly sliced fresh basil and a squeeze of lemon finish everything off with a pop of brightness that makes the whole bowl feel surprisingly elegant. This recipe makes four servings, so it's just as good for a weeknight side as it is for sharing with people who have no idea they're eating something protocol-friendly.
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Learn more →Ingredients
4 servings
- 2 lb fresh cassava (yuca), peeled and cut into 3-inch x ½-inch sticks
- 3 tbsp olive oil
- ½ tsp fine sea salt
- 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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