Wheat Free Cassava Fries with Garlic & Herbs
Cassava is one of those ingredients that delivers serious fry satisfaction — crispy edges, a tender interior, and enough heft to hold up to bold seasoning. These oven-roasted sticks get a quick parboil first, which is the key step that ensures they cook through evenly before hitting the high heat that crisps them up. Coconut oil coats every piece and helps the garlic, turmeric, and ginger caramelize beautifully in the oven, giving you layers of warm, savory flavor in every bite. Fresh parsley and optional rosemary go on right out of the oven so the herbs stay bright and fragrant rather than wilting into the heat. The whole thing is built entirely from whole, recognizable ingredients — no flour, no starch fillers, no hidden grain-based coatings to worry about. If you've been missing a proper fry that feels indulgent but works for your needs, this is the one to bookmark.
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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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