Description
Roasted until slightly crispy, these yucca fries are a fine side served with a pinch of salt and a zesty chimichurri sauce.
Ingredients
Scale
Chimichurri
- 1 large bunch cilantro (about 3 cups chopped)
- 2 cloves garlic
- ¼ tsp. chili flakes
- ¼ cup apple cider vinegar
- ½ cup olive oil
- ½ tsp. sea salt
Baked Yucca
- 1 whole yucca
- 1 tsp. sea salt, plus more for finishing
- 1–2 tbsp. olive oil
Instructions
Chimichurri
- Place cilantro and garlic in food processor. Pulse several times until well chopped. Transfer to a jar. Add chili flakes, apple cider vinegar, olive oil, and sea salt.
Baked Yucca
- Preheat oven to 425 degrees Fahrenheit. Slice yucca crosswise into 6-inch pieces. Depending on the size of the yucca, you might have 2-3 pieces. Place flat side onto a cutting board. Using a sharp knife peel skin off. Slice vertically, into fry-sized pieces. Place in a large pot with enough water to fully cover the yucca by a couple inches. Add sea salt and bring to a boil. Cook for about 10 minutes, or until fork tender. Drain. Place in a baking sheet with olive oil. Toss until evenly coated. Bake for 20 minutes. Yucca should by slightly golden and crunchy on the outside.
- To assemble, place fries on a plate. Drizzle with a couple tablespoons of chimichurri, and a hefty pinch of finish sea salt. Add a few fresh cilantro leaves. Eat immediately.
- Category: Side