Hazelnut Free Cassava Fries with Garlic & Herbs

Cassava fries are a seriously underrated alternative to the standard potato version, and this garlicky, herb-flecked take makes a compelling case for keeping yuca stocked in your kitchen. The two-step method — par-boiling first, then roasting at high heat — is the secret to getting that tender interior with genuinely crispy edges, no deep fryer required. Coconut oil coats every stick beautifully and handles the oven heat well, while turmeric and ginger add a warm, subtly earthy depth that makes these taste far more interesting than a plain salted fry. Fresh parsley and rosemary go on right out of the oven so the herbs stay bright and fragrant rather than wilting into the background. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based oils sneaking into your snack. These are the kind of fries you make once and immediately want to add to your regular rotation.

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