Seeds Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender and starchy within, these oven-roasted cassava fries are the kind of side dish that disappears fast. Fresh yuca gets a quick parboil to soften the center, then a steam-dry step before roasting — that two-stage process is the secret to getting genuinely golden edges without deep frying. Coconut oil, minced garlic, turmeric, and ginger coat every stick before they hit the hot oven, building warm, aromatic flavor that goes way beyond a basic fry. A shower of fresh parsley and rosemary right out of the oven keeps things bright and herbaceous. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a seasoning blend. Serve them straight from the pan while they're still crackling — they're best eaten immediately, and they won't last long anyway.
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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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