Yuca Fries


1-2 yuca root aka cassava depending on size.

2-3 tbsp coconut oil

1/4 tsp salt

Black pepper


Over high heat on the stove, heat about 8 cups water until bubbles begin to form. Add some salt to the water as well.

Preheat your oven to 425F.

As the water heats, cut off the ends of the yuca with a sharp knife. With a vegetable peeler, peel off the thick layer of brown skin completely. (If you prefer to use a sharp knife to remove the peel, this is fine too. I used a regular potato peeler and it worked well.)

If the yuca is long, cut it in half before slicing it into "fries" about 1/2 inch thick. Leave out the tough fibrous core.

Place the cut yuca in the just-bubbling water and bring to a boil. Allow to cook for about 10-15 minutes, or until the yuca is fork tender, don't let it get soft.

Drain yuca and pat dry with paper towels. Toss the fries with coconut oil* and salt to coat them completely, and line a large baking sheet (or 2) with parchment paper.

Arrange the yuca in a single layer on the parchment paper giving each one a bit of space, this will ensure the crispy texture.

Bake in the preheated oven for 30 minutes, turning over in the middle of the cooking time. When they are golden brown and crisp they are ready to come out. Don't let them brown too much! Sprinkle with black pepper while still hot.

Serve right away alone as a snack or as a side dish with your favorite dip Enjoy!

Recipe Notes

*Using all the coconut oil is key to get a golden brown, crispy outside. Yuca is starchy and absorbs oil quickly.

Filed in: South American, Potatoes