Caffeine Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender in the middle, and loaded with garlic and warm spice, these oven-roasted cassava fries are the kind of side dish that disappears fast. Cassava gets parboiled first to ensure that perfectly yielding interior, then tossed in coconut oil with minced garlic, turmeric, and ginger before hitting a hot oven — it's a technique that actually delivers on the crunch promise. Fresh parsley and optional rosemary go on right out of the oven, so every bite carries that bright, herby finish. Everything in this recipe is naturally free of stimulants, so there's no need to scan labels or swap anything out — it's clean and straightforward from start to finish. Cassava is a wonderfully satisfying root vegetable that holds up beautifully to high-heat roasting, making it a genuinely exciting alternative to the usual potato fry. Serve these straight from the pan while they're still hot and at their crispiest — they won't last long.
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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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