Real Food Kosher

It's time for kosher to get real.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Recipes
  • Passover
  • Contact

Oven Roasted Yuca Fries

July 31, 2013 By Lisa Rose 11 Comments

I may receive a commission if you purchase through links in this post.
Facebook37
Twitter0
Google+0
LinkedIn0
Pinterest1378

Oven Roasted Yuca Fries

Yuca, also known as manioc or cassava, is a starchy tuber, similar to a potato, native to Central and South America. Cooking this root transforms its fibrous interior to a creamy and divine food. But the magic really happens when you make them into fries and surround that creaminess with a crunchy exterior. 

I grew up eating Mandioca Frita (yuca root fries in portuguese) and have now made oven roasted yuca one of my go-to side dishes. Roasting the yuca makes the process so much easier than frying: less work and less mess. But most importantly they are just as tasty as the fried version (well – close enough for the dinner table).

How to Buy Yuca

Most of the yuca in the US is imported from Costa Rica. They usually come with a wax coating to prevent spoiling, but you still need to check them well for any soft spots as they still mold easily. And always buy more than you think you need because more often than not you’ll get some bad ones. They should be white when you cut into them, any discolored striping or browning is not good.

Yuca

How to Peel Yuca

Most people complain about how hard it is to peel, but it’s really not a big deal. You cut off the thin ends and discard, cut the yuca in the middle or into 3 sections crosswise. Place it vertically on your cutting board. With a sharp knife, cut the peel off in vertical strips (similar to how you would cut off corn kernels from the cob, or the spiny peel of a pineapple).

Cutting Yuca

But you can also find frozen peeled yuca in latin markets (if you live in LA, check out El Camaguey on Venice Blvd). The biggest advantage of the frozen yuca is that you know you’re not getting any moldy or spoiled yuca. The frozen versions can go straight into boiling water just like the fresh.

Frozen yuca

Once you have your yuca boiled, you can store it in the fridge for up to one week so you can easily prepare these yuca ahead of time before roasting. I’ve been using palm oil to roast the yuca in, but coconut oil, or rendered duck/beef fat would also work.

These are slightly addictive, if you’ve never made them before I suggest you place this on the top of your to-do list, but make them when you have someone to share them with so you don’t end up eating them all on your own (or if you have the willpower, any leftovers can be easily re-heated on the stovetop).

Oven Roasted Yuca Fries
Make as much or as little as you like, just make sure the yuca is coated completely with your preferred fat before roasting or it will get too dry.

Serving: 6

4 yuca
2-3 tablespoons palm oil, coconut oil, or other healthy fat
Sea salt

1. Bring a large pot of water to a boil. Preheat your oven to 400F.
2. Cut the yuca into 2 or 3 sections and peel.
3. Add to the boiling water, reduce the heat to medium and cook the yuca for 15-30 minutes until tender. Test with a fork after 15 minutes. (Time can vary depending on if you’re using frozen, or how thick the yuca is).
4. Drain the cooked yuca into a colander. Cut the yuca into wedges making sure to remove the fibrous stalk in the middle of the yuca.
5. Place cut yuca on roasting pan and coat evenly with the oil.
6. Sprinkle sea salt over the yuca (and any other desired spices) and place the pan in the oven. Roast for 30-45 minutes, flipping them once halfway.

Note: For those that need to eat a nightshade-free diet (no potatoes, tomatoes, or peppers), yuca will become your new best friend!

Yuca on Roasting Pan

 

More from my site

  • Roasted Carrots and OrangeRoasted Carrots and Orange
  • Anchovy Dip or Dressing – Just 3 Ingredients!Anchovy Dip or Dressing – Just 3 Ingredients!
  • Oven Roasted Turkey BreastOven Roasted Turkey Breast
  • Cinnamon Apple MuffinsCinnamon Apple Muffins
  • Raw Coconut Yogurt – Dairy-FreeRaw Coconut Yogurt – Dairy-Free
  • Salmon ChowderSalmon Chowder

Filed Under: Side Dish Tagged With: dairy-free, gluten-free, nightshade-free

Thrive MarketThrive Market
"PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog." I only endorse products that align with the ideals of Real Food Kosher and that I believe would be of value to my readers.
Read my Privacy Policy here.

Comments

  1. nossi @ the kosher gastronome says

    August 1, 2013 at 7:55 am

    I’ve been meaning to make yuca fries, thanks for the reminder, will definitely give these a try
    Did you have to remove the inner core?

    Reply
    • Lisa says

      August 1, 2013 at 8:05 am

      Yes – I remove it after I boil it when I’m cutting them up into wedges. I just pull it off with my fingers – no problem.

      Reply
  2. Health & Organic Wellbeing ( H.O.W ) says

    August 16, 2013 at 11:29 am

    Thank you for sharing this recipe!

    Reply
  3. Melissa "Melicious" Joulwan says

    October 13, 2013 at 11:28 am

    Yesterday was my first experience with yuca and your tips for cutting, peeling, and cooking were EXTREMELY helpful. Thank you!

    I’ve eaten yuca fries in restaurants, and these tasted even better than those! I used duck fat, but I think coconut oil would be really awesome, too. The only annoying part was peeling 😉 but even that wasn’t too bad. And the delicious results are TOTALLY worth it.

    Thanks for sharing this recipe AND the prep tips!

    Reply
    • lisa says

      October 13, 2013 at 6:28 pm

      Thanks for sharing!

      Reply
  4. Emily says

    April 11, 2016 at 6:40 pm

    Hey! Since finding your yucca fries recipe I’ve made them three times 🙂 they are amazing and remind me of Brazil! Thank you so much!!!

    Reply
    • Lisa Rose says

      April 11, 2016 at 7:39 pm

      You’re welcome! I make these ALL the time. We never get sick of it.
      I started sprinkling ground turmeric on them when I do it with the red palm oil (turmeric is so healthy).
      thanks for writing!

      Reply
  5. Neil says

    April 30, 2016 at 6:09 pm

    not sure my comment went through. Wondering what you put on the yucca to make it yellow.

    Reply
    • Lisa Rose says

      April 30, 2016 at 8:56 pm

      The red palm oil makes it yellow. I sometimes also add turmeric before roasting.

      Reply

Trackbacks

  1. 30 Paleo Post-Workout Carb Refuel Recipes Stupid Easy Paleo - Easy Paleo Recipes to Help You Just Eat Real Food says:
    October 11, 2013 at 3:29 am

    […] Oven Roasted Yuca Fries from Real Food […]

    Reply
  2. Paleo Post-Workout Carb Refuel For Athletes says:
    November 11, 2015 at 9:12 am

    […] Oven Roasted Yuca Fries from Real Food […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Free PDF when you Subscribe!

Passover Recipes eBook
SIGN UP FOR BLOG UPDATES!
I agree to have my personal information transfered to MailChimp ( more information )
Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website.
We hate spam. Your email address will not be sold or shared with anyone else.
Thrive MarketThrive Market
Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
Click here to learn more.

Support the Blog, Shop on Amazon!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2021 · Real Food Kosher