Pistachio Free Cassava Fries with Garlic & Herbs
Cassava fries are the kind of side dish that makes you wonder why you ever bothered with potatoes. The yuca gets parboiled first until just tender, then tossed in melted coconut oil with minced garlic, turmeric, and ginger before hitting a hot oven — that two-step process is what gives you a genuinely crispy edge without deep frying. Fresh parsley and optional rosemary go on right out of the oven, so every bite smells incredible and tastes bright and herby. The ingredient list is completely whole-food and straightforward, which means there's no stress about hidden additives or shared-facility warnings that can come with packaged snack foods. Turmeric lends a gorgeous golden color and a subtle warmth that plays beautifully against the mild, slightly starchy cassava. These are best served immediately while the edges are still crackling, piled high and hit with a little extra sea salt.
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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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