My son and I are HUGE French Fry lovers but we all know fried French fries are not always a good choice so let’s say goodbye to the potato! Well, at least for a little. There are many healthy variations of the “French fry” like zucchini or carrot fries but my favorite is Baked Yucca Fries.
They are the closest to tasting like a regular old French fry, crispy on the outside and soft on the inside but with many health benefits. Plus, I have no complaints from my 5-year-old when serving these up so that’s #mommywinning.
The yucca root or cassava (which is an odd-looking root vegetable typically from South America) is rich in carbohydrates with a healthy mix of vitamins, minerals, and plant-based nutrients. It’s rich in folate, has lots of potassium and high in fiber.
Yucca Root is also known for easing diabetes symptoms and can help keep your cholesterol levels in a healthy range. With its antioxidant properties, it may prevent cardiovascular disease and exert anti-inflammatory effects. Yucca root is also used to treat arthritis and other inflammatory conditions.
So it goes without saying, Yucca Root is clearly a healthy alternative to potatoes! I first tried yucca several years ago at a Dominican restaurant and from that moment forward I’ve been hooked.
For me, I love Baked Yucca Fries because it’s starchy but crispy and light when baked. Oh! And I should also note, super easy to make. The waxy skin at first can be a little tricky but if you have a good vegetable peeler with a wider top like the one here, OXO Good Grips Y Peeler, it will be super easy. You can also just slice away the skin with a knife after cutting in quarters.
- 1 lb. yucca root
- 1 tsp. olive oil
- 1 tsp. lime juice
- 1 tsp. cilantro, chopped
- 1 tsp. salt
- Preheat oven to 425 degrees F
- Add salt and 1 tsp. of olive oil to a quart of water, boil
- Peel the yucca with a vegetable peeler to remove the waxy skin
- Quarter the yucca and and then depending on the size, slice into fry like pieces
- Boil the yucca until fork tender, about 10 minutes
- Strain the yucca and rinse with cold water; rinsing will help remove access starch before baking
- Pat the yucca dry, this is important to take away access moisture to bake more evenly and quickyly
- Place on baking sheet; make sure not to overcrowd!
- Bake on each side about 15 minutes or until lightly brown
- Remove from the oven and sprinkle with lime juice and salt
- Garnish with cilantro
- I suggest preheating your baking pan and then coating with a little olive oil before lining up the yucca fries; preheating helps to avoid the yucca from sticking
- If you are looking for a little spice, sprinkle chili and paprika powder on the yucca pieces before baking!
- Serve with your favorite condiment!
Did you give this recipe a try? Let me know what you paired Baked Yucca Fries within the comments below.