Yucca fries are comfort food with roots. Long before potatoes became the default, yucca (also called cassava) was feeding families across Latin America, the Caribbean, and parts of Africa. It’s hearty, filling, and deeply grounding the kind of food that sticks with you in a good way.
When cooked properly, yucca transforms beautifully. Boiled until tender, then baked or fried, it becomes crisp on the outside and creamy inside. It doesn’t need heavy seasoning or fancy sauces. Its natural texture and mild flavor do the work.
In the Let’s Veg lifestyle, yucca fries represent rediscovery. Eating more vegetables isn’t only about adding new foods sometimes it’s about remembering old ones. Yucca reminds us that vegetables and roots have always been at the center of satisfying, everyday meals.
Crispy Yucca Fries
Ingredients
Equipment
Cooking Instructions
- Place yucca sticks in a pot and cover with water.
- Bring to a boil and cook 15-20 minutes, until tender but not falling apart.
- Drain and remove any fibrous center pieces.
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Place boiled yucca on the baking sheet.
- Drizzle with olive oil and season with salt and any optional spices.
- Toss gently to coat.
- Bake 20–25 minutes, flipping once, until golden and crisp at the edges.
- Serve hot with your favorite dip or alongside a meal.