Yuca fries are healthier than you think: oven-baked at 425°F with olive oil, cilantro, and fresh lime, they crisp up beautifully without deep-frying. Easy 40-minute recipe.
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Healthy Yuca Fries
- Total Time: 40 minutes
- Yield: 2-4 1x
Description
These are not just ordinary fries. These are Healthy Yuca Fries, because instead of being deep-fried they are roasted. All the flavor is still there, but those extra inches to your waistline are kept at bay.
Ingredients
- 2 medium fresh yuca/cassava or 6 frozen yuca sections
- Olive oil
- Salt & pepper to taste
- A pinch of dried cilantro leaves (or your favorite dried herbs)
- Fresh lime juice
Instructions
- Preheat oven to 425º F (about 218º C).
- A) If you are using fresh yuca/cassava, peel the tough, waxy brown skin and also the pinkish-purplish layer under the brown skin. Cut into three-inch sections, place in a pot with enough tap water to cover, and let boil over medium-high heat for 10-15 minutes or until fork-tender and the ends start to split open a little bit.
- B) If you are using frozen yuca/cassava, since it is already peeled and divided into sections, place in a pot with enough tap water to cover, and let boil over medium-high heat for about 15 minutes or until fork-tender and the ends start to split open a little bit3. Remove from water using a slotted spoon and drain on paper towels. When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stick that runs through the middle.
- Then, cut them into sticks (or into the desired shape), distribute them in a single layer onto a baking sheet, drizzle with olive oil, and season with salt, pepper, and dried cilantro. Bake for about 20 minutes, turning once. Fries are done when they are crispy on the outside and still soft on the inside. Season with more salt & pepper, if desired. Squeeze a little fresh lime juice over them. Serve with ketchup, Jalapeño-Lime Aioli, or your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 200
Frequently Asked Questions
What is yuca and how is it different from a potato?
Yuca — also called cassava or manioc — is a starchy root vegetable I love even more than potatoes. It’s denser and has a tough, waxy brown skin with a second pinkish-purple layer underneath, and you need to peel both before cooking. The texture is heartier than a potato, which is exactly why it roasts up so well.
Can I use frozen yuca instead of fresh?
Yes, frozen works great. Fresh yuca needs to be peeled and cut into 3-inch sections before boiling 10 to 15 minutes over medium-high heat until fork-tender. Frozen yuca is already peeled and sectioned, so it goes straight into the pot for about 15 minutes — same doneness test, same result.
Why boil the yuca before putting it in the oven?
Yuca is too dense to bake through from raw. You want to boil it until it’s fork-tender and the ends just start to split open, then bake at 425 F (218 C) for about 20 minutes. The boiling pre-cooks the inside; the oven crisps the outside. Skip the boil and you’ll end up with raw centers.
Why remove the woody stick running through the center?
Once the yuca sections are cool enough to handle, you cut them in half lengthwise and there’s a thin fibrous stick right down the middle. It doesn’t soften no matter how long you cook it — pulling it out before you cut the sticks means every fry is fully edible, no unpleasant chew.
