Yuca Fries
These Yuca Fries are crispy, golden, and packed with flavor! A unique twist on classic fries that’s naturally gluten-free and perfect for dipping.
Equipment
- Large Pot
- Sharp Knife
- Baking Sheet
- Mixing Bowl
- Slotted Spoon
- Tongs or spatula
- Paper Towels
Ingredients
- 3 pounds yuca root peeled and cut into fry shapes (about 3 medium roots)
- 2 tablespoons extra virgin olive oil for coating and roasting
- 1 teaspoon kosher salt for seasoning the oil mixture
- 1 1/2 tablespoons kosher salt for boiling the yuca (helps tenderize and season)
- 1 teaspoon garlic powder adds savory depth
- 1 teaspoon paprika for a smoky hint and color
- 1/2 teaspoon onion powder subtle sweetness and complexity
- 1 teaspoon ground black pepper to balance the flavors
- Chopped fresh cilantro, chives, green onion, or parsley optional, for a fresh, herby garnish
Instructions
- Start by peeling the yuca root carefully. The skin is thick and waxy, so use a sharp knife to remove it, making sure to also trim off the tough brown layer underneath. Cut the peeled yuca into fry shapes, about 1/2-inch thick sticks, similar to classic French fries.
- Place the yuca sticks in a large pot filled with cold water, add 1 1/2 tablespoons kosher salt, and bring to a boil. Boil for about 15-20 minutes, or until the yuca is just tender but not falling apart. You should be able to pierce it easily with a fork. Drain and let them cool slightly.
- Pat the boiled yuca sticks dry with paper towels. Removing excess moisture is key to getting crispy fries.
- In a large mixing bowl, combine the extra virgin olive oil, 1 teaspoon kosher salt, garlic powder, paprika, onion powder, and ground black pepper. Toss the yuca sticks gently but thoroughly in this seasoned oil mixture to coat each piece evenly.
- Preheat your oven to 425°F (220°C). Spread the seasoned yuca fries in a single layer on a baking sheet lined with parchment paper or lightly oiled. Roast for 25-30 minutes, flipping halfway through, until the fries turn golden brown and crispy on the edges.
- Once out of the oven, sprinkle with additional kosher salt to taste. For an extra burst of freshness, top with chopped cilantro, chives, green onions, or parsley. Serve immediately with your favorite dipping sauce.
Notes
- Boil yuca until tender but not mushy to maintain perfect texture.
- Pat fries dry before roasting to ensure crispiness.
- Olive oil adds a fruity note and helps create crispy fries.
- Fresh herbs add color and brightness but are optional.
- Watch fries closely during roasting to avoid burning.