Celery 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 interior 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. The steam-dry step is the secret weapon here, pulling moisture off the surface so the edges actually crisp up instead of steaming through. Finishing with a scatter of fresh parsley and rosemary right out of the oven keeps the herbs bright and aromatic rather than wilted. Every ingredient in this recipe is naturally free from the usual sneaky culprits that show up in packaged fries and seasoning blends, so you can serve these without a second thought. They're bold enough to stand alone as a snack but equally at home alongside grilled proteins or a dipping sauce of your choice.
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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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