Peanut Free Cassava Fries with Garlic & Herbs
Cassava fries are a seriously underrated alternative to the usual potato situation, and this version with garlic, turmeric, and fresh herbs is the kind of snack that disappears fast. The method here is smart — par-boiling the yuca first ensures the inside turns creamy and tender before it ever hits the oven, so you're not left with hard, chewy centers. Coconut oil helps the edges go golden and lightly crisp during roasting, while the garlic and warm spices build a savory, aromatic crust that makes these genuinely hard to stop eating. A shower of fresh parsley and rosemary right out of the oven keeps everything bright and fragrant. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. These are fantastic alongside grilled proteins, served as a party appetizer, or honestly just eaten straight off the baking sheet.
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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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