Baked Yucca Fries
1 medium yuca1/2 teaspoon salt
1 tablespoon of olive oil
Garnish:
cilantro, chopped or torn
lime wedges
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 inside.
Serve the fries with a squeeze of lime, a sprinkle of sea salt and a side of chipotle ketchup.
From: ChileBomb.com [archive.org]
