Chicken Free Cassava Fries with Garlic & Herbs

Cassava fries are one of those side dishes that genuinely surprise people — crispy at the edges, tender in the middle, and packed with way more flavor than a standard potato fry. The trick here is parboiling the yuca first so it cooks through evenly, then letting it steam-dry before it hits the oven, which is what gives you that satisfying golden crust. Coconut oil carries the garlic, turmeric, and ginger beautifully, coating every stick so the seasoning roasts right into the surface rather than sliding off. Fresh parsley and rosemary go on at the very end, keeping them bright and fragrant instead of wilted and bitter. The whole thing is built entirely from produce, herbs, and pantry staples — no meat, no broth, no hidden animal proteins to second-guess. These are the kind of fries you make once and then find yourself craving on a random Tuesday, and the oven does most of the heavy lifting.

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