High Fructose Corn Syrup Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender and starchy within, these oven-roasted cassava fries are the kind of snack that disappears fast. Cassava is a naturally dense, satisfying root vegetable that crisps up beautifully with the right technique — and the two-step method here, boiling first then roasting at high heat, is what makes all the difference. Every ingredient on this list is whole and unprocessed, so there's no need to squint at a label wondering what's hiding in a seasoning blend or bottled sauce. Coconut oil gives the fries a subtle richness, while minced garlic, turmeric, and ginger build a warm, aromatic coating that makes these anything but plain. Fresh parsley and optional rosemary finish things off with a bright, herby lift that feels genuinely restaurant-worthy. Whether you're serving these alongside a main or just eating them straight off the pan, they hit that salty, golden, deeply savory note that makes fries so irresistible in the first place.
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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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