Baked Yuca Fries is my version of Yuca Frita, my favorite side at a local Cuban restaurant. Best served hot, a perfect pairing for pork and almost impossible to stop eating once you start.
Yucca is the root of the Cassava plant with a texture very similar to a potato. Below is what Yuca looks like. I’ve been able to find it at most major grocery stores with all the “exotic” veggies. I love grabbing one veggie out of that section every time I hit the store, it gets me to cook outside my comfort zone and try new things. If you’ve never tried Yuca, give it a shot with this super simple recipe.
- 2 pounds fresh or frozen yuca root (serves 4)
- 1 cup bacon fat or coconut oil
- Sea salt
- Clean Ketchup, dipping (optional)
- Peel the yuca, cut into large wedges, and remove the fibrous inner core (the long stringy thing)
- Bring a large pot of water to a boil, place the raw yuca into the boiling water and cook until it begins to turn translucent and can be pierced easily with a fork, BUT not soft and mushy (approximately 20 minutes)
- Drain thoroughly and set aside
- Pre-heat oven to 375 F and line baking sheet with tin foil
- Place bacon grease or coconut oil onto baking sheet and place into oven until melted
- While oven is heating and fat is melting, cut boiled yuca into smaller wedges (a bit bigger than steak fry size)
- Place yuca onto the greased baking sheet, bake for 20-30 minutes turning occasionally, until golden brown.
- Carefully remove yuca from pan and place onto a plate lined with paper towels
- Sprinkle yuca with sea salt and serve hot