Barley Free Cassava Fries with Garlic & Herbs
Crispy on the outside, pillowy and tender within, these oven-roasted cassava fries are the kind of side dish that disappears fast. Cassava — also called yuca — is a naturally starchy root vegetable that crisps up beautifully when parboiled first and then roasted at high heat, giving you that satisfying fry texture without any grain-based coatings or fillers. Coconut oil helps the edges turn golden while turmeric and ginger add a warm, subtly earthy depth that makes these anything but ordinary. The garlic gets tossed on before roasting so it mellows and clings to every piece, and a shower of fresh parsley and rosemary right out of the oven keeps things bright and fragrant. Every ingredient here is straightforward and whole, so there's no need to scan labels or second-guess what's in the coating. These are genuinely crowd-pleasing — serve them alongside grilled proteins, dip them in your favorite sauce, or just eat them straight off the pan while nobody's looking.
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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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