Description
Crispy baked yuca fries served with a rich garlic butter sauce and a sprinkle of toasted peanuts for crunch. A savory, satisfying side dish or snack with bold Latin-inspired flavors.
Ingredients
Scale
- 1 1/2 lbs fresh yuca (cassava), peeled and cut into thick batons
- 1 tbsp salt (for boiling)
- 2 tbsp olive oil (for baking)
- Salt and pepper to taste
- For the Garlic Butter Sauce:
- 2 tbsp unsalted butter (or vegan butter)
- 3 cloves garlic, minced
- 1 tbsp fresh lime juice
- 1 tbsp chopped parsley (optional)
- Salt to taste
- For Garnish:
- 2 tbsp toasted peanuts, roughly chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place yuca pieces in a pot of salted water. Bring to a boil and cook for 15–20 minutes, until just fork-tender but not falling apart. Drain and pat dry.
- Remove any fibrous core from the center of each yuca piece, if present.
- Toss the yuca with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
- Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Meanwhile, in a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Remove from heat and stir in lime juice, parsley, and salt to taste.
- Transfer baked yuca to a serving plate. Drizzle with garlic butter sauce and sprinkle with toasted peanuts.
- Serve immediately while hot and crispy.
Notes
- For extra crispiness, bake yuca on a wire rack placed over the baking sheet.
- To make it vegan, use plant-based butter.
- Yuca must be cooked before baking to avoid toughness and bitterness.
Nutrition
- Serving Size: 1 cup yuca with sauce and peanuts
- Calories: 280
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg