Lupin Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender and starchy within, these oven-roasted cassava fries are the kind of side dish that disappears fast. Fresh yuca gets a quick parboil to soften it through, then a toss in melted coconut oil with minced garlic, turmeric, and ginger before hitting a hot oven — that two-step method is what gives you genuinely crisp edges without deep frying. The steam-dry step might seem fussy, but it makes a real difference, pulling excess moisture off the surface so the fries roast rather than steam in the oven. A shower of fresh parsley and rosemary right out of the oven keeps everything bright and fragrant. Because the whole recipe is built around whole, unprocessed ingredients, there's nothing hidden to worry about — no flour blends, no legume-derived additives, just real food. These are fantastic alongside grilled proteins or as a snack with your favorite dipping sauce, and they're impressive enough to put in front of guests who have never tried cassava before.
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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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