Gut Friendly Cassava Fries with Garlic & Herbs
Crispy on the outside, tender in the middle, and loaded with garlicky herb flavor — these oven-roasted cassava fries are the kind of snack that disappears fast. Cassava is a naturally gluten-free root vegetable that's gentler on the digestive system than many starchy alternatives, making it a smart swap when you want something satisfying without the aftermath. The two-step method here — par-boiling first, then roasting — is what gives each stick that golden edge and soft interior without deep frying. Coconut oil coats everything beautifully, while turmeric and ginger bring warm, anti-inflammatory depth that goes way beyond basic seasoning. Fresh parsley and rosemary finish things off with a brightness that makes these feel restaurant-worthy straight from your own oven. Serve them as a side, a party snack, or honestly just eat them standing at the counter — no judgment.
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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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