Cashew Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender within, these oven-roasted cassava fries are the kind of snack that disappears fast. Fresh yuca gets a quick parboil to soften the interior before hitting a hot oven, which is the key step that gives you that satisfying bite without any deep-frying. Coconut oil coats every stick beautifully, and the combination of minced garlic, turmeric, and ginger turns a humble root vegetable into something genuinely craveable. A shower of fresh parsley and rosemary right out of the oven adds a bright, herby finish that makes these feel far more special than your average side dish. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-reading stress or cross-contact worry — just clean, bold flavors from start to finish. Serve them alongside a dipping sauce or straight off the pan; either way, 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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