Seed Oil Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender and starchy within, these oven-roasted cassava fries are the kind of snack that disappears fast. Cassava gets a quick parboil before roasting, which is the key step that gives each stick that satisfying bite without turning mushy — it's a technique worth knowing. Coconut oil stands in beautifully as the roasting fat, delivering a subtle richness and helping the edges go genuinely golden without any of the industrial vegetable or seed oils that sneak into so many homemade fry recipes. The garlic, turmeric, and ginger coating adds warmth and color that makes these look as good as they taste. Fresh parsley and optional rosemary finish everything off with a herby brightness that keeps the whole dish feeling light despite how indulgent it seems. Serve them straight from the oven while the edges are still crackling — they're perfect on their own or alongside whatever you're already making for dinner.
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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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