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Woman's hand dipping a yuca fry into cilantro sauce.

Baked Yuca Fries with Creamy Cilantro Dip

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  • Author: thenewbaguette.com
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Cuban
  • Diet: Vegan

Description

These baked yuca fries are crispy on the outside and fluffy on the inside. The creamy cilantro sauce is tangy, herbaceous, and ridiculously addictive!


Ingredients

Scale

For the Yuca Fries

  • 2 large stalks yuca (about 3 1/2 pounds)
  • Fine sea salt, to taste
  • About 3 tablespoons neutral-tasting oil, like avocado, canola, or refined coconut

For the Dip

  • 1 1/2 cups cilantro leaves with tender stems
  • 3/4 cup vegan or conventional mayo
  • 1 tablespoon freshly squeezed lime or lemon juice, or more to taste
  • 1 medium garlic clove
  • Fine sea salt, to taste

Instructions

  1. Preheat the oven to 450ºF.
  2. Prep the yuca. Using a sharp knife, cut each stalk into 2 or 3 pieces. (See Note 1) Working with 1 piece at a time, stand the piece upright on a flat side, and carefully slice off the skin, turning the piece as you go. Repeat with each piece. Cut the peeled pieces lengthwise into 4 batons to reveal a woody core (you may not see it, but it is there). Slice away a thin piece of the core and discard it. Cut each resulting baton into French fry shapes.
  3. Place the yuca in a pot with 1 teaspoon salt and add enough water to cover by about 2 inches. Cover tightly with a lid, bring to a boil, then reduce the heat to low, and gently simmer with the lid ajar until the yuca is just starting to cook through but is not yet soft, about 5 minutes. Drain in a colander and let the yuca stand for 5 minutes to dry.
  4. Place the yuca back in the pot where you boiled it and drizzle with about 3 tablespoons of oil and season with a generous pinch of salt. Toss to coat evenly and arrange on a large baking sheet in a single layer. (See Note 2) Roast until the fries are golden brown, about 25 minutes, flipping the fries once halfway through baking.
  5. Meanwhile, make the dip. In a blender, combine 1 1/2 cups cilantro leaves with tender stems (See Note 3), 3/4 cup mayo, 1 tablespoon lime juice, 1 medium garlic clove, and a pinch of salt. Blend until smooth. Taste and adjust the seasonings, if needed. Chill until ready to serve.
  6. Serve the fries immediately with the dip.

Notes

1. When you cut into it, the flesh should be white; if you see brown spots or detect an unpleasant acidic aroma, the yuca has gone bad and should be thrown away.
2. If all the fries don’t fit on one baking sheet, divide them among 2 sheets and rotate the sheets halfway through cooking.
3. If you don’t like cilantro, substitute with basil, dill, mint, and/or parsley.


Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 311

Keywords: yuca, baked fries, cilantro dip