Crispy Cassava Spice Fries

Crispy Cassava Spice Fries are the ultimate twist on traditional fries, bringing a rich, earthy flavor and irresistible crunch to your table. Made from yuca, also known as cassava, these golden batons are seasoned with smoky paprika and garlic for a bold, savory bite. Paired with a creamy, sriracha-laced spicy mayo, every dip is a balance of heat, tang, and smooth richness.

Yuca has deep roots in Latin American and Caribbean kitchens, prized for its slightly nutty flavor and hearty texture. Unlike potatoes, yuca delivers a crisp exterior with a satisfyingly dense interior, making it perfect for dipping into bold sauces.

Whether baked or air-fried, these cassava fries are a deliciously modern take on a beloved street food classic. Serve them as a side for grilled meats, enjoy them with cocktails, or pile them high for a shareable appetizer. One thing is certain — Crispy Cassava Spice Fries will disappear fast, so you might want to make a double batch!

Recipe Yield: 4 servings

INGREDIENTS

For the yuca fries:
2 lb yuca (cassava), peeled and cut into 3-inch batons
1 tbsp sea salt, plus more to taste
4 cups water
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder

For the spicy mayo:
½ cup mayonnaise
1 tbsp sriracha (or more to taste)
1 tsp fresh lime juice
¼ tsp garlic powder

INSTRUCTIONS

1. Prepare the yuca: Peel yuca and cut into 3-inch batons. Remove the tough fibrous core from the center.

2. Boil until tender: In a large pot, bring water and 1 tbsp sea salt to a boil. Add yuca pieces and cook 12–15 minutes until just fork-tender. Drain well and pat completely dry.

3. Season the yuca: Transfer yuca to a large bowl. Toss with olive oil, smoked paprika, garlic powder, and a pinch of salt until evenly coated.

4. Bake or air fry: Arrange yuca in a single layer on a parchment-lined baking sheet. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crisp. (For air fryer: cook at 400°F for 12–15 minutes, shaking basket halfway.)

5. Make the spicy mayo: In a small bowl, whisk mayonnaise, sriracha, lime juice, and garlic powder until smooth. Adjust heat level with more sriracha if desired.

6. Serve and enjoy: Serve yuca fries hot with spicy mayo on the side for dipping.

Helpful Tips to Perfect This Recipe

• Choose fresh yuca: Select firm roots without cracks or discoloration for the best flavor and texture.
• Dry completely before roasting: Moisture prevents crispiness, so pat yuca thoroughly before seasoning.
• Adjust heat in the mayo: For milder flavor, use less sriracha; for more kick, add extra or a pinch of cayenne.

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