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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
- 2 medium yuca (cassava) roots (about 6-8 inches long each)
- 3 – 4 TB duck fat, lard or tallow
- sea salt & pepper
- Bring about 3 quarts of water to a boil.
- Peel yuca using sharp knife.
- 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.)
- *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.
- Boil the fries for 12 minutes. You want them to be soft, but not falling apart.
- 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.
- Drain fries and put them in a mixing bowl. Pour fat over fries and mix around to distribute evenly.
- 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.
- Roast for about 15 minutes.
- Remove from oven and flip the fries.
- Roast for another 10-15 minutes, or until golden brown.
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