Baked Yuca Fries with Cilantro Dipping Sauce
A delightful twist on traditional fries, these crunchy Baked Yuca Fries come with a fresh cilantro dipping sauce, making them perfect for snacks or family dinners.
Ingredients
For the yuca fries
- 2 large yuca stalks (about 3 1/2 pounds) Starchy roots have a pleasant nuttiness.
- 3 tablespoons neutral-tasting oil (like avocado, canola, or refined coconut) Adds richness to the fries.
- fine sea salt, to taste Essential for enhancing flavors.
For the cilantro dipping sauce
- 1.5 cups cilantro leaves with tender stems Adds a vibrant taste to the sauce.
- 3/4 cup vegan or conventional mayo Provides creaminess.
- 1 tablespoon freshly squeezed lime or lemon juice Brings brightness to the dip.
- 1 medium garlic clove Provides an aromatic kick.
- fine sea salt, to taste Needed for balancing out flavors.
Instructions
Preparation
- Preheat the oven to 450ºF.
- Prepare the yuca by cutting each stalk into 2-3 pieces, peeling off the skin, cutting into batons, and discarding the woody core.
- Cut each baton into French fry shapes.
Cooking
- Boil the yuca pieces with 1 teaspoon of salt in enough water to cover by about 2 inches for about 5 minutes.
- Drain the yuca and let it steam in the dry pot for 5 minutes.
- Season the yuca with 3 tablespoons of oil and sea salt, then spread on a baking sheet.
- Roast for around 25 minutes, flipping halfway through until golden brown.
Make the Dipping Sauce
- Combine cilantro, mayo, lime juice, garlic, and sea salt in a blender and blend until smooth. Chill until ready to serve.
Serving
- Serve the fries hot with the cilantro dipping sauce.
Notes
For extra crispy fries, soak the cut yuca in cold water for 30 minutes before boiling. You can experiment with different herbs in the dip and add spices like chili powder or cayenne pepper for a bit of heat.