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- Makes 5 cups
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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.
- 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
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- 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.
- 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