Yuca Fries (Cassava Fries)

What Is Yuca?

Yuca, also known as cassava, is a starchy root vegetable I’ve used in everything from savory sides to grain-free baking. Yuca, cassava, and tapioca are all names for the same plant. The whole root is yuca (or cassava). When its starch is extracted and dried, it becomes tapioca flour, which I use a lot for recipes like gluten-free cakes, crispy coatings, and even gluten free gravy.

Ingredients & Substitutions

Here I explain the best ingredients for my yuca fries recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Yuca Root – You can usually find it in the produce section near the other root vegetables, or sometimes in the freezer aisle already peeled and cut. Look for firm, heavy roots with smooth, uncracked skin (bumpy is just fine) and no soft spots.
• Avocado Oil – Olive oil or any neutral cooking oil is good.
• Baking Powder – My secret ingredient to help the cassava fries turn out extra crispy! I borrowed this trick from how I crisp up air fryer potato fries and air fryer wings, and it works just as well on yuca root. Any brand you’ve got will work, but I like this non-GMO one.
• Spices – I keep it simple with sea salt and black pepper, plus a little garlic powder for extra flavor. Feel free to add other spices you usually enjoy on potatoes, such as paprika or chili powder.
• Cilantro Lime Crema – This optional creamy dip takes these yuca fries over the top! I stir together sour cream, mayonnaise, fresh cilantro, lime juice, smoked paprika, garlic powder, and sea salt for something cool and zesty. If you prefer, Greek yogurt can replace the sour cream, and you can adjust the lime to make it brighter or more mellow.

How To Peel And Cut Yuca Root

If you’ve never worked with yuca before, don’t let the thick, bark-like peel scare you. Once you cut into it, you’ll see firm white flesh inside (kind of like a dense potato), and after you find where the peel naturally separates, it’s actually pretty easy to peel. Here’s how I do it:

1. Trim the ends. Place the yuca root on a sturdy cutting board (this is my favorite) and slice off both ends with a chef’s knife to create flat surfaces.
2. Cut into short sections. Slice the long root crosswise into 2-3 shorter cylinder pieces, about the length that you want your yuca fries to turn out. This also makes the cassava root easier to peel.
3. Score the thick peel. Using a sharp knife, carefully make a lengthwise cut through the thick, bark-like brown peel, until you reach the white flesh underneath. (You’ll see a faint ring in the cross-section — that’s how I know I cut deep enough.)

4. Peel away the skin. There are two ways to do this:

• Sometimes (usually!), I can just slide my paring knife underneath the edge to get it started, and then lift with my fingers to pull off the peel around the perimeter of the cylinder. Use the knife to help with any stubborn spots.
• Alternatively, you can stand each cylinder upright and slice straight down to remove the peel in strips.

I have both methods shown below, so you can choose.

5. Slice into fries. Once peeled, slice each cylinder in half from top to bottom to create two long pieces. Lay each half flat and cut into 3-4 fry-shaped sticks, about 1/2 inch thick.

How To Cook Yuca Fries

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Parboil the yuca. Bring a large pot of salted water to a boil, add the yuca fries, and cook just until fork-tender but not falling apart. Drain well and pat them very dry, which helps them crisp up later.
2. Season generously. Toss the yuca with avocado oil, baking powder, garlic powder, salt, and pepper.

3. Arrange and bake. Spread the cassava fries in a single layer on a baking sheet and pop in the oven. Let them roast, flipping partway through, until golden brown and crisp on the outside.
4. Make the cilantro lime crema. While the fries are baking, combine sour cream, mayo, cilantro, lime juice, smoked paprika, garlic powder, and salt in a blender, or my personal preference here, this small food processor. Blend until smooth and creamy. Taste and adjust the salt or lime if needed.
5. Enjoy! Serve the hot yuca fries with cilantro lime crema on the side for dipping.

What To Serve With Cassava Fries

If you’re wondering what goes best with these cassava fries, it’s many of the same foods that go with potatoes. Here are some of my favorite ways to turn them into a full meal:

• Dips – I chose cilantro lime crema (above), but you can also serve these with any other sauce you love with fries, such as ketchup, aioli, or even ranch.
• Burgers – These fries were basically made for burger night. I love serving them with my beef burgers or smash burgers most often, but they’re just as good with chicken burgers or salmon burgers.
• Tacos & Tex-Mex – Yuca is popular in Latin American cooking, so these fries pair beautifully with bold, zesty mains, too. I love serving them with carne asada, chicken fajitas, or taco salad when I want something different than rice or beans.