Soy Free Cassava Fries with Garlic & Herbs
Cassava fries are one of those side dishes that feel indulgent but come together with nothing but whole, clean ingredients. These golden sticks get their irresistible flavor from minced garlic, warm turmeric, and a hint of ginger — all tossed in coconut oil before hitting a hot oven. The two-step method of par-boiling and then roasting is the real secret here: it gives you a tender, creamy interior with edges that actually crisp up, which is harder to pull off than it sounds. Fresh parsley and optional rosemary scattered on at the end keep everything bright and fragrant. Because every ingredient is straightforward and plant-based, there's no need to scan labels for hidden additives or fermented soy derivatives that sneak into so many seasoned snacks and frozen fries. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a crowd-pleasing appetizer. Serve them immediately straight from the pan and watch them disappear.
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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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