Sesame 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. Cassava gets parboiled first to ensure that perfectly cooked interior, then tossed in coconut oil with minced garlic, turmeric, and ginger before hitting a hot oven — the result is golden edges and a deeply savory flavor that feels anything but ordinary. Every single ingredient here is naturally free from sesame, so there's no need to scrutinize labels or worry about hidden tahini or sesame oil sneaking into your snack. The warm spice from the turmeric and ginger gives these fries a gorgeous color and a subtle heat that pairs beautifully with the bright finish of fresh parsley and rosemary. They're a fantastic alternative to potato fries for anyone who wants something a little more interesting without sacrificing that satisfying crunch. Serve them straight from the oven while the edges are still crisp — they're best eaten immediately and honestly don't need a dipping sauce, though they'd welcome one.
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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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