Description
If you want a break from potato wedges, these crispy baked yuca fries are the perfect side dish, appetizer or snack. Cooked in the oven till crispy perfection, these yuca fries taste delicious with our favorite easy garlic aioli, our 5-minute Sriracha chili sauce, or cilantro lime crema. Naturally gluten-free, paleo, and vegan, so everyone can enjoy them!
Ingredients
- 8 cups filtered water
- 2 teaspoons salt
- 2 large yuca (4 cups cut)
- 4 tablespoons sunflower oil
- Salt and pepper to taste
Instructions
- Bring Water to a Boil: Combine the 8 cups of water and 2 teaspoons of salt in a large pot and bring to a boil.
- Peel Yuca Skin: While the water is heating up, cut off the ends of the yuca and use a vegetable peeler to peel off the brown skin.
- Cut into Wedges: Cut the peeled yuca into uniform finger-sized wedges (like you would potato wedges).
- Boil Yuca Until Tender: When the water starts to boil, add the yuca wedges to the pot and cook them in the boiling water for approximately 15 minutes until they are fork tender.
- Preheat and Line: Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Pat the Cooked Yuca Dry: Once the yuca is cooked, remove the wedges from the pot and pat them dry with paper towels (make sure you do this so the yuca doesn’t get waterlogged and turn soggy when you bake them!)
- Toss Yuca with Oil and Place on Baking Sheet: Toss the yuca with oil (or spray with cooking spray) and arrange the yuca in a single layer on the parchment-lined baking sheet, leaving space between each wedge so they are not overcrowded and can crisp evenly.
- Bake Until Crispy: Bake the yuca fries for 40 minutes, tossing them every 10 minutes, until they are golden brown and crispy.
- Season and Serve: Sprinkle salt and pepper or desired seasoning on the yuca fries and serve straight away (see notes below for seasoning options).
Notes
Sunflower Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand, but you can use other neutral-flavored vegetable oils such as corn oil, avocado oil, or coconut oil as well.
Discard Parts with Brown Streaks: When cutting the yuca, make sure to discard the parts with many brown streaks. For best results, use yuca with predominantly white flesh, as many brown streaks means that the yuca is past its prime and will result in hard-to-chew yuca fries.
Seasoning Options: here are the various options we like (which you can add either together with the oil as you toss the yuca, or sprinkle them on after the yuca fries are ready):
– Sea salt and freshly ground pepper
– Ground paprika
– Ground turmeric
– Chili powder
– Garlic powder
– Onion powder
Eat these Yuca Fries with:
– Easy Garlic Aioli (Gluten-Free, Vegan)
– 5-Minute Sriracha Chili Sauce (Gluten-Free, Paleo)
– Cilantro Lime Crema
Adapted from: Paleo Running Momma and Detoxinista
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Appetizers
- Method: Baking
- Cuisine: American
