Carrageenan Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender and starchy within, these oven-roasted cassava fries are the kind of side dish that disappears fast. Fresh yuca gets a quick parboil to soften the center before hitting a hot oven coated in melted coconut oil, minced garlic, turmeric, and ginger — a combination that turns golden and fragrant as it roasts. That two-step method (boil, then roast) is the real secret to getting a proper crisp without deep frying. Many packaged fries and frozen alternatives rely on additives derived from seaweed to improve texture, so making these from scratch with whole, simple ingredients keeps things clean and worry-free. Fresh parsley and optional rosemary go on right out of the oven, so every bite carries that bright herby finish. These are bold enough to stand on their own but equally at home alongside grilled proteins or tucked into a casual spread.
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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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