Name: Crispy Oven-Baked Yuca Fries
Prep time: 15 min
Total time: 45 min
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

Prep-time: 15 minutes / Ready In: 45 minutes
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.

By Darshana Thacker Wendel, Sep 3, 2019

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

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

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(5 from 3 votes)

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Beryl5 months ago

First time cooking with cassava/yuca root, and I had to adjust. First, my parchment paper is only rated for an oven up to 425 degrees, so I decreased the temperature to 420 degrees to feel safer. Next, I had only a single one, so the seasoning measurements were estimated. I boiled it for ten minutes for tenderness, and then I thought maybe I’d over-boiled it. But, the fries came out just fine at 30 minutes. Delicious! No condiments were needed.

Jessica1 year ago

This is my first time ever cooking with Yuca and wow this recipe turned out delicious! Can’t wait to make this again!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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