Baked Yucca Fries
1 medium yuca
1/2 teaspoon salt
1 tablespoon of olive oil
cilantro, chopped or torn
Peel the waxy skin from the yuca with a vegetable peeler and slice it into
4-5 inch lengths. Split each length in half and cut them into roughly 1/2 x
1/2 inch fries. Don't bother being too nitpicky but the if they're all
close to the same size they'll all cook the same.
Preheat the oven to 450 degrees F. Drop the yuca fries into a pot of
lightly salted boiling water and let them cook for about 30 minutes until
tender. Yuca is a funny tuber that bakes and fries better after it's been
boiled. Well, at least that's my experience and I get good results so as
they say - If it's not broken; don't fix it.
Drain the fries and let them dry slightly on a dish towel. They'll be more
receptive to cooking oil if they're dry. Olive oil (or any oil) will heat
up quickly and help to achieve a slightly crispy surface on the fries.
Coat the dried fries with the olive oil by brushing, tossing or whatevuh.
Just don't break them. Place them on a baking sheet and bake them at 450
degrees F for 20-25 minutes turning once so they brown evenly. The yuca
should be golden brown and slightly crispy on the outside and creamy on the
Serve the fries with a squeeze of lime, a sprinkle of sea salt and a side
of chipotle ketchup.