Black Pepper 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. Coconut oil gives them a gorgeous golden edge while minced garlic, turmeric, and ginger bring warm, aromatic depth — no black pepper needed to make them taste bold and satisfying. The two-step method of parboiling first and then roasting is the real secret here: it ensures the interior cooks through completely while the outside gets that irresistible light crisp. Fresh parsley and rosemary scattered on at the end keep everything bright and herbaceous. For anyone navigating a black pepper sensitivity, fries and seasoned snacks can be a minefield of hidden spice blends, but every ingredient here is straightforward and easy to verify. These are equally at home alongside a grilled protein, dunked in your favorite dipping sauce, or honestly just eaten straight off the pan.
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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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