Pescatarian Cassava Fries with Garlic & Herbs

Cassava fries are one of those side dishes that genuinely surprise people — starchy and satisfying in a way that feels more substantial than a regular potato fry, with a slightly creamy interior and edges that crisp up beautifully in a hot oven. The trick here is the parboil-then-roast method, which softens the dense yuca through before the oven gets to work crisping the outside, so you're not left with fries that are hard in the middle or soggy on the outside. Coconut oil coats every stick in a way that encourages golden edges, while minced garlic, turmeric, and ginger give the whole batch a warm, aromatic depth that makes these anything but plain. Fresh parsley scattered right out of the oven keeps things bright and herby, and the optional rosemary adds a woodsy note that pairs beautifully with the earthiness of the cassava. This is the kind of recipe that fits naturally into a plant-forward, seafood-inclusive lifestyle — every ingredient is clean and straightforward, with no hidden animal products to second-guess. Serve these alongside grilled fish or a seafood stew and they'll absolutely steal the show, or honestly just eat them straight off the pan with a little extra salt.

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