Fructose 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. Cassava is a naturally low-fructose root vegetable, making it a smart swap for potato fries when you're keeping a close eye on what's on your plate. The two-step method here — parboiling first, then roasting at high heat — is what gives each stick that satisfying golden edge without a deep fryer in sight. Coconut oil, minced garlic, turmeric, and ginger coat every piece before they hit the oven, building warm, savory flavor that feels anything but restricted. A shower of fresh parsley and rosemary right out of the oven adds a bright, herby finish that makes these feel genuinely special. Every ingredient is straightforward and whole, so there's no guesswork about hidden additives or sweeteners sneaking into your meal. Serve them straight from the pan while they're still hot and crackling at the edges.
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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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