Whole 30 Cassava Fries with Garlic & Herbs
Cassava is one of those ingredients that transforms completely when you treat it right, and this baked version delivers the kind of golden, herb-flecked fries that are genuinely hard to stop eating. The two-step method — parboiling first, then roasting at high heat — is the secret to getting that satisfying crisp edge without any deep frying or processed coatings. Coconut oil carries the garlic, turmeric, and ginger into every crevice of the fry, so the flavor goes well beyond a basic side dish. Fresh parsley and rosemary hit right at the end, keeping the herbs bright and fragrant rather than dried out from the oven. This is the kind of recipe that proves eating clean doesn't mean eating boring — it's genuinely crowd-pleasing, not just compliant. Every ingredient here is straightforward and program-friendly, so there's no label-reading or substitution stress involved.
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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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