Brazil Nut Free Cassava Fries with Garlic & Herbs

Cassava fries are one of those sides that feel indulgent but come together with nothing more than a root vegetable, a handful of pantry spices, and a hot oven. The two-step method here — parboiling the yuca first, then roasting at high heat — is what separates genuinely crispy results from the sad, soggy version you might have had before. Coconut oil coats every stick beautifully and helps the edges turn golden, while minced garlic, turmeric, and ginger give the whole tray a warm, aromatic depth that plain potato fries simply can't match. A shower of fresh parsley and rosemary right out of the oven keeps everything bright and herbaceous. The ingredient list is refreshingly straightforward — fresh cassava, real herbs, and spices you likely already have — so there's no need to scrutinize labels or worry about hidden tree nut derivatives sneaking in through processed coatings or pre-made seasonings. These are the kind of fries that disappear fast, so consider making a double batch if you're feeding a crowd. Serve them immediately while the edges are still crackling for the best possible bite.

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