Paleo Cassava Fries with Garlic & Herbs
Crispy on the outside, tender in the middle, and loaded with garlic, turmeric, and fresh herbs — these oven-roasted fries are the kind of side dish that disappears fast. Cassava is a naturally starchy root vegetable that crisps up beautifully when you take the time to parboil it first and let it steam-dry before roasting, which is exactly what this recipe does. Coconut oil handles the high oven heat like a champ and adds a subtle richness that pairs perfectly with the warm spice of ginger and turmeric. Every ingredient here is whole-food and grain-free, so there's no need to audit a label or swap anything out — it just works. The finishing scatter of fresh parsley and rosemary makes these feel genuinely restaurant-worthy without any extra effort. Serve them straight from the oven while the edges are still golden and the herbs are fragrant — they're at their absolute best right away.
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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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