Honey Free Cassava Fries with Garlic & Herbs
Cassava fries deserve way more attention than they get, and this garlicky, herb-loaded version is the kind of snack that disappears fast. The technique here is smart — parboiling the yuca first ensures a creamy, tender interior before the oven does its job crisping up the edges with coconut oil and warm spices. Turmeric and ginger give every bite a subtle depth that plain potato fries just can't compete with. Fresh parsley and rosemary go on right out of the oven so the herbs stay bright and fragrant rather than wilting under the heat. Every single ingredient in this recipe is naturally free of added sweeteners, so there's no label-reading required and no compromises on flavor. These are bold, savory, and satisfying — exactly what a great fry should be.
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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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