Turkey Free Cassava Fries with Garlic & Herbs
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 gets a quick parboil before roasting, which is the secret to that fluffy interior and golden, lightly crisped edge — no deep fryer required. Coconut oil, turmeric, and ginger give every stick a gorgeous color and a subtly earthy, aromatic flavor that feels a little unexpected in the best way. A shower of fresh parsley and rosemary right out of the oven keeps things bright and herbaceous. The whole recipe is built entirely from whole, plant-based ingredients, so there's nothing to second-guess and no hidden animal proteins lurking in the mix. Whether you're serving these alongside a big weekend spread or just snacking straight off the pan, they hold their own against any classic fry.
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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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