Cassava Fries with Cilantro-Lime Chimichurri
Crispy oven-roasted cassava fries with smoked paprika, served with a bright, garlicky cilantro-lime chimichurri for dipping.
Cassava makes a genuinely great fry — starchier and denser than a potato, with a texture that turns wonderfully crisp on the outside once it's par-boiled and then roasted at high heat. Par-boiling first is the step that's easy to skip and shouldn't be; it's what guarantees the inside turns tender instead of staying tough and fibrous.
The chimichurri here swaps the traditional parsley-forward Argentine version for a cilantro-lime spin that leans into the same bright, garlicky territory but feels more at home next to a tropical root vegetable. Made entirely from plants with no dairy or gluten-containing ingredients, this snack is naturally vegan, and the fresh herb sauce means you get real flavor without needing to lean on extra salt or heavy dips.
Ingredients
For the fries
- 1.5 lbs cassava (yuca), peeled and cut into fry-shaped sticks
- 2 tbsp olive oil, divided
- 0.5 tsp salt
- 0.5 tsp smoked paprika
For the chimichurri
- 0.5 cup chopped cilantro
- 2 tbsp chopped parsley
- 2 cloves garlic
- 2 tbsp lime juice
- 3 tbsp olive oil
- 0.25 tsp red pepper flakes
- salt, to taste
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Preheat oven to 425°F (220°C).
- 2Boil the cassava sticks in salted water 8 minutes until just fork-tender but still firm. Drain well and pat dry.
- 3Toss the cassava with 1 tbsp olive oil, salt, and smoked paprika. Spread on a baking sheet in a single layer.
- 4Roast 25 minutes, turning once, until golden and crisp on the edges.
- 5While the fries roast, blend cilantro, parsley, garlic, lime juice, remaining olive oil, red pepper flakes, and salt for the chimichurri.
- 6Serve the hot fries with chimichurri for dipping.