Cassava Fries with Cilantro-Lime Chimichurri

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.