Crispy, golden, and fragrant with garlic and fresh herbs, these oven-roasted cassava fries hit every craving you'd normally satisfy with a less-than-ideal snack. Cassava is a starchy root vegetable that crisps up beautifully in the oven, making it a genuinely satisfying alternative to conventional fries without leaning on any problematic ingredients. The trick here is a quick parboil before roasting — it gets the interior tender while the steam-dry step sets up that lightly crisped exterior you're after. Coconut oil, turmeric, and ginger do the heavy lifting on flavor while also keeping everything firmly in line with anti-fungal, low-sugar eating principles. Minced garlic adds a punchy, savory depth, and a shower of fresh parsley and rosemary right out of the oven makes the whole tray smell incredible. These are the kind of fries you can eat without second-guessing every ingredient, which honestly makes them taste even better.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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