Nutmeg Free Cassava Fries with Garlic & Herbs
Cassava fries are one of those snacks that feel indulgent but come together with surprisingly wholesome ingredients. The two-step method here — parboiling the yuca first, then roasting at high heat — is what gives these fries their irresistible contrast of a tender, creamy interior and genuinely crispy edges. Coconut oil helps everything caramelize beautifully in the oven, while minced garlic, turmeric, and ginger build a warm, aromatic coating that makes plain fries feel like a serious upgrade. Fresh parsley and rosemary finish things off with a burst of herby brightness right out of the oven. The spice blend is completely transparent — turmeric, ginger, garlic, and sea salt — so there's no guessing what's in the seasoning, which is a real relief when you're navigating recipes that often sneak in warming spices you'd rather avoid. These are the kind of fries you'll want to serve immediately, straight off the pan, because that crunch doesn't wait around.
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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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