Citric Acid Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender in the middle, these oven-roasted cassava fries are the kind of snack that disappears fast. Fresh yuca gets a quick parboil before hitting a hot oven, which is the secret to getting that satisfying bite without any deep frying. Coconut oil coats every stick beautifully and helps the edges turn golden, while minced garlic, turmeric, and ginger bring a warm, aromatic depth that makes these anything but plain. For anyone navigating citric acid sensitivities, packaged fries and seasoning blends can be a minefield of hidden additives — this recipe keeps everything clean and straightforward, relying entirely on whole roots, fresh herbs, and spices you can trust. The finishing scatter of parsley and rosemary lifts the whole dish with a bright, herby fragrance right out of the oven. Serve them immediately and they'll rival any fry you've ever had.
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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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