Baked Yuca Fries
Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 25 minutes
A nice change of pace from oven-fried potatoes, yucas have a waxier texture than potatoes and are traditionally served with plenty of garlic.
6 cloves garlic, finely minced or grated
¼ cup olive oil
¼ cup fresh lime juice
½ teaspoon ground cumin
½ teaspoon red hot pepper flakes
2 yucas, peeled and cut in half
2 tablespoons canola oil
1 teaspoon salt
½ teaspoon ground ancho pepper powder
½ teaspoon ground guajillo pepper powder
½ teaspoon ground white pepper
- Prepare the mojo sauce: In a small nonreactive saucepan, combine the garlic, olive oil, and lime juice and set over moderate heat until warm, but not simmering.
- Remove from the heat and whisk in the cumin and red pepper flakes. Set aside to cool. (Covered and refrigerated, this will keep for 2 weeks, but it will increase in intensity.)
- Prepare the fries: Bring a large pot of water to a boil. Carefully drop the peeled yuca halves into the water and boil for 14 to 16 minutes, or until they begin to soften.
- With a slotted spoon, transfer the yuca halves to a work surface and let cool slightly. Cut the middle root out and cut the remaining yuca flesh into strips about 3 inches long by ¼ to ½ inch wide.
- Preheat the oven to 350ºF. Spray a rimmed baking sheet with nonstick vegetable oil spray.
- Pour the canola oil into a mixing bowl, add the salt and peppers, and whisk to combine. Add the cut yuca and toss until thoroughly coated.
- Arrange the yuca slices on the prepared baking sheet. Bake for 15 to 18 minutes, until pale chestnut brown in color and very soft in the middle.
- Serve immediately, drizzled with the mojo.