Yucca Fries

Yucca root, also known as cassava, has been a staple of Latin American cuisine for centuries. One cup of yucca packs a nice vitamin C punch (42mg), is high in B-vitamins to support energy levels, and contains the antioxidant resveratrol to help cool inflammation. They make a great post-workout carb choice or gluten-free 'clean' carb accompaniment to your next meal.

Here is one of my favorite recipes for Yucca Fries, from Paleo expert Chris Kresser. Try them for yourself, they are fantastic!


Ingredients -

  • 2 medium yucca roots (about 6-8 inches long each)
  • Duck fat, lard or tallow (if you don’t have these, you can use olive oil – but they won’t be as good!)
  • Sea salt & pepper

Directions -

  1. Bring about 3 quarts of water to a boil.
  2. Peel yucca using sharp knife.
  3. Cut into the shape of fries, about 2.5 – 3 inches long and 1/2 thick.  (Don’t cut them thinner than this, or they’ll get too tough/crispy when you roast them.)
  4. Boil the fries for 12 minutes. You want them to be soft, but not falling apart.  Meanwhile, pre-heat the oven to 400 F.
  5. Put 3-4 TBS of duck fat (or whatever fat you’re using) into a small saucepan and heat until liquid.
  6. Drain fries and put them in a mixing bowl.  Pour fat over fries and mix around to distribute evenly.
  7. Spread fries on a baking sheet, and season generously with sea salt and pepper.  Paprika or chili powder are a nice touch here as well.
  8. Roast for about 15 minutes.
  9. Remove from oven and flip the fries.
  10. Roast for another 10-15 minutes, or until golden brown.