Cassava Fries with Cilantro-Lime Chimichurri

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

1. Preheat oven to 425°F (220°C).
2. Boil the cassava sticks in salted water 8 minutes until just fork-tender but still firm. Drain well and pat dry.
3. Toss the cassava with 1 tbsp olive oil, salt, and smoked paprika. Spread on a baking sheet in a single layer.
4. Roast 25 minutes, turning once, until golden and crisp on the edges.
5. While the fries roast, blend cilantro, parsley, garlic, lime juice, remaining olive oil, red pepper flakes, and salt for the chimichurri.
6. Serve the hot fries with chimichurri for dipping.