Capsaicin 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. Cassava is a naturally hearty root vegetable that crisps up beautifully when you give it a quick parboil before roasting — that two-step process is the real secret to getting golden edges without a deep fryer. Coconut oil coats every stick with a subtle richness, while garlic, turmeric, and ginger bring warmth and depth without any heat from chili or pepper. For anyone who needs to avoid capsaicin, fries can be a minefield of hidden spice blends and seasoning mixes, but every ingredient here is straightforward and easy to verify. Fresh parsley and optional rosemary finish things off with a bright, herby lift that makes these feel genuinely special rather than just a safe substitute. Serve them straight from the oven while the edges are still crackling — they're that good.
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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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