Cinnamon 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. Cassava gets parboiled first to ensure that perfectly soft interior, then tossed in coconut oil with minced garlic, turmeric, and ginger before hitting a hot oven — the result is golden, fragrant, and deeply satisfying. Many spice blends and seasoned fry recipes sneak in warming spices that can be a real problem for anyone avoiding cinnamon, but every ingredient here is straightforward and easy to verify. Turmeric and ginger bring plenty of warmth and color without crossing into territory that causes concern. Fresh parsley and optional rosemary finish things off with a bright, herby lift that makes these feel restaurant-worthy. Coconut oil helps the edges crisp beautifully without any need for complicated coatings or additives. Serve them straight from the oven while they're at their crunchiest — 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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