Beef Free Cassava Fries with Garlic & Herbs
Cassava fries are one of those sides that genuinely surprise people — starchy, satisfying, and with a slightly creamy interior that regular potato fries just can't match. Parboiling the yuca before roasting is the real secret here, giving each stick a tender bite inside while the oven does the work of crisping up the edges. Coconut oil, minced garlic, turmeric, and ginger coat every piece before roasting, so the flavor goes well beyond a basic fry situation. Fresh parsley and rosemary scattered on right out of the oven add a bright, herby finish that makes the whole tray smell incredible. The ingredient list is completely plant-based and naturally free from any meat products, so there's nothing to swap or second-guess. These are the kind of fries you make once and then find yourself craving on a regular basis — serve them straight from the pan while they're still hot and at their crispiest best.
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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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