Ingredients
Yuca and seasoning
- 1 24-ounce package commercial frozen peeled yuca 680 g; food-grade, with clear cooking directions; not unidentified or bitter cassava
- 2 tablespoons olive oil 30 ml
- 1 teaspoon garlic powder about 3 g
- 1/2 teaspoon paprika about 1.15 g
- 1/2 teaspoon fine salt about 3 g
- water enough to cover yuca for boiling; discard after cooking
Equipment
- 1 Large pot at least 4 quarts, with room to cover the yuca with water
- 1 Colander
- 1 Fork for checking tenderness
- 1 Cutting board and chef’s knife
- 1 large rimmed baking sheet about 18 by 13 inches
- Parchment paper oven safe at 425°F
- 1 Mixing bowl
- 1 Spatula
- Measuring spoons
Instructions
Boil, prepare and bake
- Read your commercial yuca package and follow all its cooking and safety directions. Fill a large pot with enough water to cover the pieces and bring to a boil. Add the frozen yuca, return to a boil, then reduce to a steady simmer and cook until completely fork-tender, typically 20–30 minutes; the package directions take priority. Never taste yuca raw.
- Drain in a colander and discard all cooking water. Let the yuca cool for about 5 minutes, until safe to handle. Split the pieces lengthwise and pull out the tough woody center. Cut into fries about 3 inches long and 1/2 inch thick, handling them gently.
- Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with oven-safe parchment. Let visible steam escape from the yuca. Gently toss the pieces with the oil, garlic powder, paprika and salt.
- Spread on the baking sheet in one layer with space between pieces. Bake for 25–30 minutes, turning carefully halfway through, until the surfaces are dry and the edges are golden. Remove smaller pieces earlier if needed.
- Serve warm, with any dipping sauce alongside. Makes four side servings; sauces and other accompaniments are separate.
Nutrition
Calories: 325kcal
Video
Notes
Use only commercially packaged food-grade peeled yuca and follow its directions. This method is not for processing bitter or unidentified cassava. Never eat or taste yuca raw, and discard the boiling water. The estimated calories use the listed Goya 24-ounce package nutrition plus measured oil and spices, divided into four servings; labels, discarded core and cooking losses vary. Accompaniments are excluded. Cost estimates the amounts used, not complete bottles of seasonings. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C), use within 3–4 days and reheat to 165°F (74°C). Video credit: Belqui’s Twist shows a related boil-then-bake yuca-fries technique with garlic and paprika, starting with fresh peeled yuca; this recipe starts with commercial frozen peeled yuca and follows its package-directed boiling time.