Rice Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender and slightly starchy within, these oven-roasted cassava fries are the kind of side dish that disappears fast. Cassava is a naturally grain-free root vegetable, making it a brilliant swap for anyone navigating a rice-free lifestyle who still craves something satisfying and hearty alongside a meal. The two-step method here — boiling first, then roasting — is the real secret to getting that golden, lightly crisped exterior without a deep fryer. Coconut oil, minced garlic, turmeric, and ginger coat every stick before they hit the hot oven, building warm, aromatic flavor that plain fries simply can't compete with. A shower of fresh parsley and rosemary right out of the oven keeps everything bright and fragrant. Serve them straight from the pan while they're still hot and you'll wonder why you ever settled for anything else.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!