Crispy on the outside, tender in the middle, and loaded with garlic and warm spice, these oven-roasted cassava fries are the kind of side dish that disappears fast. Cassava — also called yuca — is a naturally starchy root vegetable that crisps up beautifully when parboiled first and then roasted at high heat, giving you that satisfying fry texture without any grain-based coatings or fillers. The two-step method of boiling until just tender and then letting the sticks steam-dry before roasting is the real secret here — it pulls out excess moisture so the edges actually get golden instead of soggy. Coconut oil, minced garlic, turmeric, and ginger coat every piece before they hit the oven, building a savory, slightly earthy flavor that fresh parsley and rosemary finish off perfectly. For anyone navigating grain sensitivities, this recipe is naturally free of wheat, rye, and any related flours — every ingredient on the list is straightforward and easy to verify. These fries work as a crowd-pleasing appetizer, a bold side for grilled proteins, or honestly just a snack you eat straight off the baking sheet. Serve them immediately while the edges are still crisp and the herbs are fragrant.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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