Ingredients
For 4 servings
- 2 largeYuca
- 2 tablespoonsExtra Virgin Olive Oil
- 1 tspChilli Powder
- 1 PinchKosher Salt
- 1 PinchGround Black Pepper
- 1 largeAvocado
- ¼ cupSour Cream
- 1 Juice of 1Lime
- ¼ cupCilantro
Method
Prep 19 min · Cook 59 min
- 1Preheat oven to 450°. Bring a large pot of water to a boil. Trim ends of yuca and cut each one in half, widthwise. Stand them on their ends and use a sharp knife to cut the waxy peel off. Cut each piece in half lengthwise and then cut in half lengthwise one more time to create 16 pieces total. Trim the fibrous center out of each piece.
- 2Place cut yuca into boiling water and let boil until fork tender, 8 to 10 minutes. Using a slotted spoon, remove from pot and place on a paper towel lined cutting board. Pat dry with another paper towel.
- 3Place dried yuca into a large bowl and toss with oil. Season with chili powder, salt, and pepper and toss again to evenly coat. Place yuca on a large baking sheet in an even layer.
- 4Bake until golden and crispy, about 25 minutes, tossing halfway through.
- 5Meanwhile make dipping sauce: In a small food processor or blender, combine avocado, sour cream, lime juice, and cilantro and blend until smooth. Season with salt and pepper.
- 6Serve fries immediately with dipping sauce.