Xanthan Gum Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender in the middle, and loaded with garlic, turmeric, and fresh herbs — these oven-roasted cassava fries are the kind of snack that disappears fast. The technique here is what makes them work: parboiling the cassava first ensures a creamy interior, while a steam-dry step before roasting pulls out excess moisture so the edges actually crisp up in the oven. Coconut oil coats every stick beautifully and handles high heat without issue, giving you that golden, slightly caramelized finish without any additives or stabilizers. Every single ingredient is naturally free of thickening agents, so there's no label-reading anxiety — just real, whole food. A hit of ground ginger and turmeric adds warmth and a gorgeous color, while the fresh parsley and rosemary scattered at the end keep things bright and aromatic. These are fantastic alongside a dipping sauce, served as a side, or honestly just eaten straight off the pan.
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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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