Easy Yuca Fries
These Easy Yuca Fries are crispy on the outside, fluffy on the inside, and packed with savory flavor. Made with simple ingredients and the right technique, this easy yuca fries recipe delivers golden, irresistible fries that are naturally gluten-free and a delicious alternative to classic potato fries. Perfect as a snack, side dish, or appetizer.
Ingredients
- 2 lbs yuca cassava root, peeled and cut into thick fry-shaped sticks
- Water for boiling
- 2 –3 tablespoons olive oil or vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¾ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- Optional spices: cumin chili powder, or smoked paprika
- Fresh parsley or cilantro chopped (optional, for garnish)
Instructions
- Peel yuca completely and cut into evenly sized sticks. Rinse under cold water.
- Place yuca in a large pot and cover with water. Add a generous pinch of salt.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, until fork-tender.
- Drain and let cool slightly. Remove and discard the fibrous core from the center of each piece.
- Toss yuca with oil, garlic powder, paprika, salt, pepper, and any optional spices.
- To Bake
- Preheat oven to 425°F (220°C).
- Spread yuca in a single layer on a baking sheet.
- Bake for 25–30 minutes, flipping halfway, until golden and crisp.
- To Pan-Fry
- Heat oil in a large skillet over medium-high heat.
- Fry yuca in batches until golden and crispy on all sides. Drain on paper towels.
- Sprinkle with extra salt if needed, garnish with herbs, and serve hot.
Notes
- Boiling first is essential—never skip this step.
- Always remove the woody core for the best texture.
- Serve immediately for maximum crispiness.