Yuca Fries


Yuca Fries

Try a twist on traditional fries! These yuca fries have the same satisfying crispness for a fun take on wedge-shaped fries.


  • 2 lbs fresh yuca root
  • 6 cups water
  • 2 teaspoons kosher salt
  • 4 cups vegetable oil
  • Kosher salt and black pepper to taste


Using a sharp paring knife, remove 1 inch off each end of the yuca root. Cut yuca into approximately 3-inch lengths. Place pieces cut side down and use a sharp knife or peeler to remove the outer bark until it is pure white. Halve yuca pieces lengthwise and cut each into four wedges (so pieces are about ¾ of an inch).

Bring 6 cups of water to boil in a large Dutch oven or large cast iron pan, add salt. Carefully place the yuca into the boiling water and cook, maintaining a good simmer until the yuca is tender, about 20 to 25 minutes. Drain yuca into a colander. Spread onto a clean tea towel and dry completely. (See note.) Clean out the Dutch oven or cast iron pan and dry very well.

Heat oil in the same Dutch oven over medium-high heat to reach 350°. Be sure the yuca wedges are dry, then carefully add half to the oil and cook, stirring occasionally, until evenly golden brown, about 6 to 8 minutes. Place on paper towels and season with salt and black pepper to taste. Repeat with the remaining yuca wedges. Serve hot.

Note: You can boil, dry, then store the yuca in the fridge for a few days. Be sure the yuca is completely dry before adding to oil.