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

Baked Yuca Fries with Cilantro Dipping Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alexandra Shytsman
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Cuban
  • Diet: Vegan


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



For the Baked Yuca Fries

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

For the Cilantro Dipping Sauce

  • 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


  1. Preheat the oven to 450ºF.
  2. Using a sharp knife, cut each yuca stalk into 2 or 3 pieces. (See Note 1) Working with 1 piece at a time, stand it upright on a flat side, and carefully slice off the skin, turning the piece as you go. 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 in a pot with 1 teaspoon salt and add enough water to cover by about 2 inches. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar until the yuca is just starting to cook through but is not yet soft, about 5 minutes. Drain, then transfer back to the dry pot, and let the yuca stand for 5 minutes to dry out.
  4. Drizzle yuca with 3 tablespoons of oil and season with salt. Toss to coat evenly and transfer to a large baking sheet in a single layer. (See Note 2) Roast until the fries are golden brown, about 25 minutes, flipping once halfway through baking.
  5. Meanwhile, make the dip. In a blender, combine all the sauce ingredients. Blend until smooth. Taste and adjust the seasonings, if needed. Chill until ready to serve.
  6. Serve the fries hot, alongside the dip.


  • 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.
  • If you don’t like cilantro, substitute with basil, dill, mint, and/or parsley.


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