Recipe: Fried Yuca Wedges

LEA_4002

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We simply love the taste and texture of these thickly cut fries.

Type of dish: Side Dish
Equipment: Large pot, small saucepan, baking sheet
Oven Temp: 400°F/200°C/Gas 6

Ingredients:

  • 2 medium yuca (cassava) roots (about 6-8 inches long each)
  • 3 – 4 TB duck fat, lard or tallow
  • sea salt & pepper

Directions:

  1. Bring about 3 quarts of water to a boil.
  2. Peel yuca using sharp knife.
  3. Cut into the shape of fries, about 2.5 – 3 inch long and ½ inch thick. (Don’t cut them thinner than this, or they’ll get too tough/crispy when you roast them.)
  4. *NOTE: Each yuca root has a tough, stringy bit in the center of the root. This will turn up in some of the fries – so watch out for it. I used to boil the yuca in halves and remove this stringy part before cutting into fry shapes, but found that it was easier to do it this way and just avoid it while eating the fries.
  5. Boil the fries for 12 minutes. You want them to be soft, but not falling apart.
  6. While the fries are boiling, preheat the oven. Also, put 3-4 TBS of duck fat (or whatever fat you’re using) into a small saucepan and heat until liquid.
  7. Drain fries and put them in a mixing bowl. Pour fat over fries and mix around to distribute evenly.
  8. 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.
  9. Roast for about 15 minutes.
  10. Remove from oven and flip the fries.
  11. Roast for another 10-15 minutes, or until golden brown.

Enjoy!

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Comments Join the Conversation

  1. alison annable says

    Hi kris, can i just say, what you are doing is absolutely fabulous, i follow your food tips, with every email, some of the food i do not eat, but i must say, i absolutely swear by organic foods. there are no chemicals in them at all, @ the taste of organic is just unbelievable,
    A massive, massive thankyou for all the emails on nutrition you send me. just to tell you i very much appreciate it so very much,,,,, Thankyou, x

  2. zhao says

    cassava (aka tapioca?) should have a good quantity of resistant starch. i’m concerned about fried foods though and wouldn’t be surprised if we find out that they are as bad for health as gluten.

  3. says

    I’m not a very low carb Paleo dieter, I eat starches. However, cassava is more empty calories than rice is. Less fiber than potatoes, much more starch and carbs too. The payoff is just not there.

  4. Carla says

    I have a question about immune balancing. I was diagnosed in February with Hashimotos. My TPO antibodies have gone down from 296 to 206 since then. I have gone gluten free, followed auto immune protocol for 2 months, I am taking Vitamin D, Omega 3, selenium and probiotics. I am doing everything that I think I should.

    I have been having alot of eye problems, dry and burning. My naturopath feels it is potassium related and somedays, it seems under control. Also I have days where I know my thyroid is revving. I have tried several adaptagens and can’t seem to take any. I have tried astragalus, ashwaganda, rhodiola, quercetone. Do you have any suggestions?

  5. Mike says

    I thought cassava required a lot of processing to remove cyanide?

    Also, a quick search suggests that cassava roots rot within 3-4 days of harvest. Any shopping tips?

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