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Introduction
Cassava, also known as yuca, has been a staple in Latin American and African cuisines for centuries, prized for its versatility and subtle nutty flavor. This modern, health-conscious interpretation transforms the humble root vegetable into crispy fries that rival their potato counterparts. Originally developed by indigenous peoples of South America, cassava has gained global popularity as a nutritious alternative to traditional starches. The addition of a Mediterranean-inspired garlic-herb yogurt dip creates a delightful fusion of cultures, bringing together the best of both worlds. This dish has become increasingly popular among health-conscious food enthusiasts who appreciate its naturally gluten-free properties and lower glycemic index compared to regular potatoes.
Ingredients
• 2 large cassava roots (about 2 pounds), peeled and cut into 1/2-inch thick fries
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons sea salt
• 1 cup plain Greek yogurt (full-fat recommended)
• 4 cloves roasted garlic, mashed into paste
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1/2 teaspoon lemon zest
• 1/4 teaspoon sea salt (for dip)
• 1/8 teaspoon black pepper (for dip)
Step 1:
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2:
After peeling and cutting cassava into fries, thoroughly pat them dry with kitchen towels to remove excess moisture.
Step 3:
In a large mixing bowl, toss cassava fries with olive oil, garlic powder, paprika, black pepper, and 1½ teaspoons sea salt until evenly coated.
Step 4:
Arrange fries in a single layer on the prepared baking sheet, ensuring they don't overlap.
Step 5:
Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy on the outside.
Step 6:
While fries are baking, prepare the dip by combining Greek yogurt, roasted garlic paste, chopped herbs, lemon zest, salt, and pepper in a small bowl.
Step 7:
Let fries cool for 3-5 minutes before serving with the garlic-herb yogurt dip.
Q: Can I freeze the uncooked cassava fries?
A: Yes, cut fries can be frozen for up to 3 months. Freeze on a baking sheet first, then transfer to a freezer bag. Cook directly from frozen, adding 5-7 minutes to baking time.
Q: Why aren't my fries getting crispy?
A: This usually happens if the cassava isn't dried properly or if the fries are overcrowded on the baking sheet. Ensure thorough drying and adequate spacing.
Q: Is cassava the same as yuca?
A: Yes, cassava and yuca are the same root vegetable, just different names used in various regions.
• Choose firm cassava roots without soft spots or discoloration.
• Cassava must be thoroughly dried after washing to achieve maximum crispiness.
• For a dairy-free option, substitute Greek yogurt with coconut yogurt.
• Pre-roasted garlic can be purchased, or roast your own by wrapping whole garlic head in foil with olive oil and baking at 400°F for 40 minutes.
• Fresh herbs can be substituted with dried (use 1/3 of the amount called for fresh).
• Cassava is naturally gluten-free and paleo-friendly.
Serve hot with garlic-herb yogurt dip on the side. Garnish with additional fresh herbs if desired.
Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-7 minutes to restore crispiness. Dip can be stored separately for up to 5 days.
Prepare the dip while the oven is preheating and the fries are baking to maximize efficiency.
- Ensure cassava is completely dry before seasoning for maximum crispiness
- Don't overcrowd the baking sheet as this will lead to steaming instead of crisping
- Cut fries in uniform sizes for even cooking
For spicy version, add ½ teaspoon cayenne pepper to seasonings. For dairy-free, substitute Greek yogurt with coconut yogurt and adjust seasoning to taste.
Pairs well with grilled meats, fish, or as part of a vegetarian meal. Consider serving with sparkling water with lime or craft beer.
Available year-round, best made in fall/winter when root vegetables are in season
Contains dairy (in yogurt dip). Dairy-free when made with coconut yogurt alternative. Naturally gluten-free, nut-free, and egg-free.
