Almond Free Cassava Fries with Garlic & Herbs
Cassava fries are one of those side dishes that feel indulgent but come together with a surprisingly short list of wholesome ingredients. The yuca gets parboiled first to make the inside fluffy and tender, then tossed in melted coconut oil with minced garlic, turmeric, and ginger before roasting at high heat until the edges turn golden and just crisp. That two-step method — boil, then roast — is what separates genuinely good cassava fries from ones that come out rubbery or pale. Fresh parsley and optional rosemary go on right out of the oven, so the herbs stay bright and fragrant instead of burning. The whole recipe is built around real, recognizable ingredients, which means no scanning labels for hidden nut-based oils or flour blends that could cause problems. Whether you're serving these alongside a protein or just snacking straight off the pan, they disappear fast — so consider making a double batch.
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Learn more →Ingredients
4 servings
- 2 lb fresh cassava (yuca), peeled and cut into 3-inch sticks about ½ inch thick
- 3 tbsp coconut oil, melted
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp fine sea salt, plus more to taste
- 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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