Citrus Free Cassava Fries with Garlic & Herbs
Cassava fries are one of those side dishes that feel indulgent but come together with surprisingly humble ingredients. These thick, golden sticks get a quick parboil before hitting a hot oven, which is the secret to that fluffy interior and lightly crisped exterior that makes them so satisfying. Coconut oil coats every piece beautifully and brings a subtle richness, while minced garlic, turmeric, and ginger layer in warmth and depth without any need for citrus-based marinades or acidic brighteners. For anyone navigating a citrus-free lifestyle, fries and snack foods can be tricky since lemon juice and citric acid show up constantly as flavor enhancers — this recipe sidesteps all of that entirely, relying on fresh herbs and spice to do the heavy lifting. A generous scatter of parsley and rosemary right out of the oven keeps everything bright and aromatic without a drop of citrus in sight. Serve them immediately while the edges are still crisp and the garlic is fragrant — they disappear fast.
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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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