Nightshade Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender in the middle, and loaded with garlic and fresh herbs, these oven-roasted cassava fries are the kind of snack that disappears fast. For anyone avoiding nightshades, the usual fry craving can feel like a dead end — potatoes are off the table, and most packaged alternatives sneak in tomato-based seasonings or paprika. This recipe sidesteps all of that by leaning on cassava, a naturally starchy root that crisps up beautifully in a hot oven. The two-step method of parboiling first and then roasting is the real secret: it gives you that fluffy interior without any sogginess. Coconut oil, turmeric, ginger, and minced garlic do the heavy lifting on flavor, making these anything but plain. A shower of fresh parsley and rosemary right out of the oven pulls everything together with a bright, herby finish. Serve them straight from the pan while they're still hot and crackling — they won't last long.
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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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