• Prep-time: / Ready In:
  • Makes 5 cups

A tropical root vegetable with a deliciously starchy texture, yuca offers a fresh new twist to any dish you’d ordinarily make with potatoes. For optimum crispiness, serve these Yuca Fries right away—on their own or with ketchup. Look for yuca, sometimes called “cassava,” in the produce section of your local grocery store, or find it in Latin and Asian markets.

Note: Raw yuca contains toxins which are concentrated in the skin, so always peel and cook the root before eating it.

Ingredients

  • ½ teaspoon baking soda
  • 2 lbs. yuca, peeled and cut into ½-inch-thick fries (6 cups)
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon finely chopped fresh parsley

Instructions

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. In a pot combine baking soda and 10 cups water; bring to boiling. Add yuca and cook, uncovered, about 10 minutes or until yuca is tender; drain.
  3. In a large bowl whisk together lemon juice, garlic powder, salt, and pepper. Add yuca, tossing gently to coat. Spread yuca in a single layer on the prepared baking sheet. Bake 25 to 30 minutes or until fries start to brown. Sprinkle with parsley

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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