Baked Yuca Fries are an excellent way to enjoy a much healthier version of our popular yuca fries. I first steam the Yuca until they become tender instead of boiling them in salt water. They are cut into Yuca fries and then perfectly seasoned before placing in the oven. Once baked, the yuca fries are crispy on the outside and tender inside.
The Baked Yuca Fries can be prepared with fresh yuca or frozen yuca. With the frozen yuca, you will definitely save on food preparation time because they come already peeled and cut to size. For this recipe, I will be using fresh yuca.
Yuca Fries are generally served as an appetizer or as a side order. They are accompanied with our favorite Mayo-Ketchup dipping sauce. However, you can also serve them with regular Ketchup.
Peeling and Cutting the Yuca!
This is a yuca referred to as Cassava. It usually measures at least 2 to 4 inches in diameter and 10 to 12 inches long with tapered ends. The yuca has a dark hard brown rind and a firm white starchy flesh that has a stiff cord running lengthwise down the center of the Yuca.
NOTE: There are two variety of yuca: bitter and sweet. This is the sweet yuca.
Cut both ends of the Yuca with a knife.
This particular Yuca measures 12” long so I cut the Yuca into 3 sections crosswise.
Peel the Yuca with a sharp knife, cutting into the flesh.
Once peeled, cut each Yuca section in half lengthwise.
Underneath the white flesh, you will find a stiff cord, running lengthwise down the center of the Yuca. To remove the inner root, insert knife into white flesh underneath the inner root.
Lift and pull to remove.
NOTE: Some individuals prefer to remove the stiff cord after the Yuca is cooked.
Steaming the Yuca Sections!
First add sufficient water to the steamer, making sure the water remains below the steamer basket.
Insert the steamer basket and place the root vegetables the steamer basket will hold. Cover saucepan with lid and steam the root vegetables for 30 minutes over medium heat or until they are fork-tender.
NOTE: You can boil the Yuca in boiling salt water if you prefer.
After steaming for 30 minutes, the yuca sections are fork tender. We can now remove them from steamer basket. Place in a bowl to cool for a few minutes.
Look how they have retained their firm texture after being steamed. When you boil the Yuca, some of the Yuca sections can become too soft.
Cutting the Yuca Sections into Fries!
Since the yuca is tender, it is much easier to cut them into fries, about ½-inch thick. However, you can cut them to the thickness of your preference. Place the Yuca fries into a bowl and continue this process.
All the Yuca sections have been cut into fries. As I mentioned earlier, you can cut your yuca fries as thick or thin as you prefer, but try to cut them about the same size.
For your information, some of the yuca fries were trimmed in the middle. Depending on the size of the yuca, this recipe will yield 24 to 30 yuca fries.
Preparing the Marinade!
Let’s prepare the marinade for the Yuca fries. In a small bowl, pour ¼ cup extra virgin olive oil, and then add ¼ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon of lite salt or to taste.
Mix all the ingredients until well blended.
Pour the marinade over the Yuca fries and coat them evenly with the marinade.
Baking the Yuca Fries!
Preheat oven to 350°F. Arrange the yuca fries in a single layer on a baking pan and bake for 15 minutes.
NOTE: You will need at least 2 baking pans for this recipe.
After 15 minutes of baking, turn the yuca fries to the other side. They are nice and brown on one side. They’re not that hot so I prefer to use my fingers to turn them over. However, if they’re hot, please use the tongs. Place them in the oven for an additional 5 to 10 minutes or until the other side are golden and crispy.
We just finished baking the Yuca fries and they are golden brown and crispy on both sides.
Serving the Baked Yuca Fries!
The Yuca fries are served warm with our favorite Mayo-Ketchup sauce. They can also be served with regular Ketchup. They are perfectly seasoned. However, become adventurous and add different flavors to your Baked Yuca Fries, according to your taste.
The Baked Yuca Fries are so crispy on the outside and tender in the inside. This recipe is another excellent way to enjoy a healthier version of Yuca fries.
Click on the button below to watch my YouTube video on How to prepare Baked Yuca Fries!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
These delicious Baked Yuca Fries are perfectly seasoned with a crispy crust on the outside and a soft texture in the inside.
- 1½ pounds yuca, peeled and cut into 3-inch sections
- ¼ cup extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon lite salt or to taste
- ¼ teaspoon black pepper
- Cut each yuca section in half.
- Remove the inner root (stiff cord) from each section and rinse.
- Steam the yuca for 30 minutes or until fork tender.
- With a knife, cut the steamed yuca into fries about ½-inch thick. Place yuca fries into a bowl.
- Mix olive oil, garlic powder, salt and black pepper in a bowl.
- Pour oil mixture over the yuca sticks and evenly coat with oil mixture.
- Arrange Yuca fries on baking pan and bake in oven for 15 minutes at 350°F.
- Turn yuca fries over and bake for an additional 5 to 10 minutes or until golden brown on both sides.
- Serve warm with MayoKetchup or regular Ketchup.
- Category: Side Dish
- Method: Baked
- Cuisine: Puerto Rican