Instructions

• Trim the ends from the yuca roots and remove the tough, fibrous skin: use a vegetable peeler (you may need to pass over each root twice) and, if any brown or rough bits remain, stand a piece on a flat end and carefully cut down the sides with a knife so no brown or purple streaks remain.
• Cut the peeled yuca into fry-shaped sticks about 1/4 to 1/2 inch wide and about 3 inches long. Make the pieces as uniform as possible for even cooking.
• Place a large pot of water on the stove and bring it to a boil.
• Add 1 1/2 tablespoons kosher salt to the boiling water, then add the yuca pieces. Boil for 8 minutes, until the pieces are fork-tender but not falling apart.
• Drain the yuca and spread the pieces out on a clean kitchen towel or paper towels. Pat dry and let them air-dry for at least 15 minutes to remove surface moisture and excess starch.
• While the yuca dries, position oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line two large rimmed baking sheets with parchment paper.
• Put the dried yuca pieces into a large bowl and drizzle with all 2 tablespoons extra virgin olive oil.
• In a small bowl, combine the remaining 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon ground black pepper. Sprinkle this seasoning mixture over the oiled yuca and toss gently to coat evenly.
• Spread the seasoned yuca in a single layer across the two prepared baking sheets, dividing the pieces so they are not touching.
• Bake on the upper and lower racks for 15 minutes. Remove the pans, use a spatula to flip the fries, switch the pans' positions between the upper and lower racks, and return them to the oven.
• Continue baking until the fries are golden and crisp to your liking, about 10 to 15 more minutes. Immediately sprinkle with additional salt to taste and serve topped with chopped fresh cilantro, chives, green onion, or parsley, if desired.