Low Sodium Cassava Fries with Garlic & Herbs

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Cassava Fries with Garlic & Herbs

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Ingredients

4 servings

2 lb fresh cassava (yuca), peeled and cut into 3-inch sticks about ½ inch thick
3 tbsp coconut oil, melted
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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3 cloves garlic, minced
½ tsp ground turmeric
½ tsp ground ginger
1 tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh parsley, finely chopped
1 tbsp fresh rosemary, finely chopped (optional)

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 and cover with cold salted water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until the sticks are just tender when pierced with a fork but still hold their shape — they should not be falling apart.

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