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–+ servings

Crispy Yuca Fries

Laura Ambrouse
Golden crispy yuca fries with lime, herbs, and creamy green dip
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Parboiled fresh yuca turns creamy inside, then crisps beautifully in the oven or air fryer with olive oil, garlic, and a squeeze of lime.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 side servings
Course: Side Dish
Cuisine: Caribbean, Latin American
Ingredients Equipment Instructions Notes

Ingredients
  

  • 2 lb fresh yuca (cassava) about 900 g
  • 2 tbsp extra-virgin olive oil 30 ml
  • 1 tsp kosher salt divided, plus more for the boiling water
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika optional
  • 1/4 tsp black pepper
  • lime wedges and chopped cilantro or parsley for serving, optional

Equipment

  • Large saucepan
  • Sharp knife
  • Rimmed baking sheet
  • Parchment paper

Instructions
 

  1. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Trim the ends from the yuca and cut the root crosswise into 3-inch (7.5 cm) sections. Make a shallow lengthwise slit through the thick brown peel, then work a knife under it and remove both the brown skin and the thin pink layer beneath. Rinse the white flesh.
  3. Cut each section lengthwise into quarters. Remove the tough, fibrous core if it is easy to see; it becomes more obvious after boiling, so check again then.
  4. Put the yuca in a large saucepan, cover with fresh water by 1 inch (2.5 cm), and salt the water. Bring to a boil, then simmer for 12 to 18 minutes, until the pieces are fully tender when pierced but not falling apart.
  5. Drain well. When cool enough to handle, remove any remaining woody core and cut the pieces into fries about 1/2 inch (1.25 cm) thick. Spread them on a clean towel and pat very dry.
  6. Toss the yuca with olive oil, 3/4 teaspoon salt, garlic powder, paprika, and pepper. Arrange in one uncrowded layer on the prepared sheet.
  7. Bake for 25 to 35 minutes, turning after about 18 minutes, until deeply golden and crisp at the edges. Season with the remaining salt to taste and serve hot with lime and herbs.
  8. For the air fryer: after parboiling and seasoning, cook in batches at 400°F (200°C) for 15 to 20 minutes, shaking or turning twice, until crisp and golden.

Notes

  • Never eat yuca raw. Peel it completely and cook it until fully tender before crisping.
  • Buy fresh roots that feel firm and heavy, without wet soft patches, mold, or a strong fermented smell.
  • Cooking time varies with the age and thickness of the root; tenderness, not the clock alone, is the guide.
  • Nutrition is intentionally left for manual calculation because root size, oil retention, and serving portions vary.

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