BHA & BHT Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender and starchy within, these oven-roasted cassava fries are the kind of snack that disappears fast. Fresh yuca gets a quick parboil to soften the center, then a generous toss in melted coconut oil with minced garlic, turmeric, and ginger before hitting a hot oven — the result is golden, fragrant, and deeply satisfying. Every single ingredient here is whole and unprocessed, which means none of the synthetic preservatives like BHA or BHT that sneak into packaged fries, seasoning blends, and even some cooking oils. That steam-dry step after boiling is the real secret: it pulls moisture from the surface so the coconut oil clings properly and the edges actually crisp up in the oven. Fresh parsley and optional rosemary finish things off with a brightness that no dried, additive-laden seasoning packet could match. Serve them straight from the sheet pan while they're hot and you'll wonder why you ever bothered with the frozen bag.
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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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