Baked Yuca Fries
This Baked Yuca Fries recipe is built around yuca, and it comes together in about under an hour from start to finish. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 2 large Yuca
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Chilli Powder
- Kosher Salt
- Black Pepper
- 1 large Avocado
- ¼ cup Sour Cream
- Juice of 1 Lime
- ¼ cup Cilantro
Method
- Preheat oven to 450°. Bring a large pot of water to a boil. Trim ends of yuca and cut each one in half, widthwise. Stand them on their ends and use a sharp knife to cut the waxy peel off. Cut each piece in half lengthwise and then cut in half lengthwise one more time to create 16 pieces total. Trim the fibrous center out of each piece.
- Place cut yuca into boiling water and let boil until fork tender, 8 to 10 minutes. Using a slotted spoon, remove from pot and place on a paper towel lined cutting board. Pat dry with another paper towel.
- Place dried yuca into a large bowl and toss with oil. Season with chili powder, salt, and pepper and toss again to evenly coat. Place yuca on a large baking sheet in an even layer.
- Bake until golden and crispy, about 25 minutes, tossing halfway through.
- Meanwhile make dipping sauce: In a small food processor or blender, combine avocado, sour cream, lime juice, and cilantro and blend until smooth. Season with salt and pepper.
- Serve fries immediately with dipping sauce.
Tips for the best Baked Yuca Fries
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve alongside a grilled main or as part of a shared table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for yuca?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Baked Yuca Fries recipe medium to make?
It is rated medium: 9 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Baked Yuca Fries ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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