Nitrate & Nitrite 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 the center before hitting a hot oven, which is the key to getting that satisfying golden edge without deep frying. Coconut oil, minced garlic, turmeric, and ginger coat every stick in warm, aromatic flavor that feels anything but plain. For anyone navigating processed meats and cured snacks that routinely sneak in unwanted preservatives, a from-scratch fry like this is a genuinely satisfying alternative — every ingredient is right there in the bowl, no label-reading required. Fresh parsley and rosemary go on straight from the oven, so the herbs stay bright and fragrant rather than wilting into the background. Serve them immediately and don't be surprised when they're gone before anything else on the table.
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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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