Ingredients
Serves 4

2 lb yuca root
3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp sweet paprika
½ tsp salt

1 bunch cilantro
2 garlic cloves
1 medium ripe avocado
½ jalapeño pepper, seeded, or more if desired 
1 tsp salt
3 tbsp lime juice
¼ cup water, as needed
3 limes, wedged for garnish

Steps

Preheat your oven to 450F. Start by peeling the yuca of its skin to expose the white interior of the root. Depending on the size of the root you have, cut into thirds or quarters lengthwise. Do your best to cut large julienne slices, it is dense and hard to cut through so be very careful. Place them in a large pot and fill with water until all your yuca fries are covered, add 1 tsp of salt, return to the stove and bring to a boil, allow to boil for 10 minutes. Pieces should be tender but not falling apart. 

Add the yuca to a large bowl and toss with olive oil, spice mixture and salt. Place in your preheated oven and bake for 15 minutes or until crispy and golden. 

Meanwhile, toss all your cilantro sauce ingredients in the blender or food processor except the water. Blend until mostly smooth but the mixture will be thick, loosen it up by slowly pouring in the water, add more if necessary. Taste for salt and add more jalapeño if you’d like it spicier. 

Set your fries on a large plate with a side of the vibrant dipping sauce. Serve with more limes and sprinkle with a bit of flaky salt on top. 

Source Recipes

Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here.