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In this recipe, we’ll be making delicious baked yuca fries (or yucca) served with a flavorful garlic tomato salsa sauce. Yuca, also known as cassava and manioc, is a popular starchy root vegetable in South American, African, and Asian cuisines. For more information on yuca and how to use it, check out my detailed post. This recipe is paleo, gluten-free, Whole30, and vegan-friendly.
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The inspiration for these yuca fries came from a traditional Spanish breakfast dish of crusty toasted bread topped with a mixture of grated tomato, garlic, olive oil, and salt. Sometimes known as Catalan tomato bread, this dish is enjoyed throughout Spain.
I love the combination of starchy, crispy fries with the spicy, zesty tomato sauce, which is reminiscent of a mayo-free aioli or salsa. The sauce’s moisture pairs perfectly with these baked fries.
How To Make Yuca Fries In The Oven
The yuca root, also known as cassava, is typically long and narrow with tough brown skin and creamy white flesh. It has a mild flavor and a starchy texture when cooked, similar to celeriac and yams. Unlike white or sweet potatoes, yuca is drier and benefits from being served with moist condiments and sauces.
Peel the brown skin from the root, slice it into thick chips, and toss them with olive oil and spices. I prefer baking or roasting yuca fries for a healthier alternative to deep-frying. Bake them at 200°C/400°F for about 25 minutes.
PS. You can find yuca root or cassava at quality greengrocers or stores specializing in Asian, African, or South American produce.
Fresh Tomato & Garlic Salsa
While the yuca fries are baking, let’s prepare a simple sauce to accompany them. Since yuca is a dry, starchy vegetable, it pairs well with sauces and dips. I drew inspiration from the traditional Spanish tomato rub for this fresh salsa sauce. Grate fresh tomato, mix it with olive oil, salt, and garlic for a flavorful aioli-like condiment.
For a different twist, try mixing mayonnaise with garlic and Sriracha or serving the fries with another fresh salsa, chimichurri, mayo, or ketchup.
These fries can be served as a snack, appetizer, or side dish with meat or fish. Leftover fries can also be enjoyed with eggs for breakfast.
More Tasty Vegetable Dishes
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Starchy and delicious, these grain-free, paleo and vegan-friendly baked yuca fries are served with fresh tomato and garlic salsa inspired by the Catalan tomato bread dish.
For tomato garlic salsa sauce
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Preheat oven to 200°C/400°F.
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Drizzle yuca fries with olive oil, sprinkle with spices and salt, and toss to coat evenly. Spread on a baking tray greased with a little extra oil or lined with parchment paper, ensuring they are not overcrowded. Bake for 25-30 minutes until golden brown and crispy.
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To make the sauce, grate the tomato into a bowl, discard the skin, add grated garlic, olive oil, salt, and vinegar. Mix well and set aside.
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Serve the fries with the sauce on the side for dipping.
Regular sweet or white potato baked fries can also be enjoyed with this sauce. You can make a larger batch of the sauce to use as a condiment with other dishes.
Calories: 284kcal | Carbohydrates: 41g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 599mg | Potassium: 400mg | Fiber: 3g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 1mg