Yeast Free Cassava Fries with Garlic & Herbs
Crispy on the outside, tender and starchy within, these oven-roasted cassava fries are the kind of side dish that disappears fast. Cassava is a naturally dense root vegetable that crisps up beautifully when you give it a quick parboil before roasting — that two-step method is the real secret here, drawing out moisture so the edges actually get golden instead of steaming in the oven. Coconut oil coats every stick with a subtle richness, while minced garlic, turmeric, and ginger bring a warm, aromatic depth that makes these anything but ordinary fries. Fresh parsley and rosemary finish the whole tray with a bright, herby lift right out of the oven. There's nothing in this recipe that relies on fermentation or leavening agents, so it fits naturally into a yeast-free approach without any substitutions or workarounds. These are genuinely satisfying as a snack, a party appetizer, or a bold side alongside grilled proteins. Make sure to serve them immediately — like all great fries, they're at their absolute best the moment they come 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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