Low Iodine Cassava Fries with Garlic & Herbs

Crispy on the outside, tender in the middle, and loaded with garlic and warm spice, these oven-roasted cassava fries are the kind of side dish that disappears fast. Cassava is a naturally starchy root that crisps up beautifully when par-boiled and then roasted at high heat — no deep fryer, no fuss. The coconut oil helps the edges turn golden while turmeric and ginger add a subtle, earthy warmth that makes these fries feel anything but plain. For anyone navigating a low-iodine approach, this recipe is a genuinely easy win: it relies on fresh cassava, coconut oil, and sea salt rather than processed seasonings or iodized table salt, so you stay in control of every ingredient. The two-step method — boiling first, then roasting — is the real secret to getting that satisfying crunch without any sogginess. Fresh parsley and rosemary scattered over the top at the end keep the flavors bright and herbaceous. Serve them straight from the oven alongside a protein or on their own as a snack, and don't be surprised when everyone asks for seconds.

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