PCOS Friendly Cassava Fries with Garlic & Herbs
Crispy on the outside, tender in the middle, and loaded with garlic and fresh herbs, these oven-roasted fries are the kind of satisfying snack that never feels like a compromise. Cassava is a whole-food, grain-free root vegetable that offers a gentler impact on blood sugar compared to conventional white potato fries, making it a smart swap for anyone managing hormonal balance through diet. Coconut oil brings healthy fats to the coating, while turmeric and ginger add a warm, earthy depth that also happens to support an anti-inflammatory approach to eating. The two-step method — parboiling first, then roasting at high heat — is what gives these fries their irresistible golden edges without a drop of seed oil or anything processed. Fresh parsley and optional rosemary finish everything off with a bright, herby lift that makes the whole tray disappear fast. These are the kind of fries you can feel genuinely good about eating, and they pair beautifully with just about anything.
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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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