Spicy Yuca Fries with Garlic Sauce

• Produce

  • 1 Lime, zest from

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Paprika
  • 1/2 tsp Salt
  • 1 tbsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Other

  • 2 lb Fresh yuca

Found on stupideasypaleo.com

Description

Ingredients

• 2 lb fresh yuca
• 1 tbsp sea salt
• 2 tbsp extra-virgin olive oil, lard, tallow, duck fat, or coconut oil
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper
• zest from 1 lime
• 2 cloves garlic
• 1/3 cup olive or avocado oil
• 1 scallion
• Juice of 1/2 lime
• 1/4 tsp whole cumin seeds
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt

Directions

• Preheat oven to 450°F and cover a large baking sheet with parchment paper. Peel yuca with a vegetable peeler to remove the waxy skin. Cut in half crosswise to make it easier to manage, then slice in half length-wise. Cut into ¼-inch thick fry strips. Place fries in a large pot, cover with cold water, and add the salt. Bring to a boil and cook 10-15 minutes, or until tender. Drain fries and place in a large bowl. Toss with fat until coated, then spread in a single layer on the baking sheet. Roast 10-15 minutes, until beginning to brown, then flip and roast an additional 10-15 minutes. When they’re crisped the way you like them, remove from oven and sprinkle with spices and lime zest. Serve immediately.
• Preheat oven to 450°F and cover a large baking sheet with parchment paper.
• Peel yuca with a vegetable peeler to remove the waxy skin. Cut in half crosswise to make it easier to manage, then slice in half length-wise. Cut into ¼-inch thick fry strips.
• Place fries in a large pot, cover with cold water, and add the salt. Bring to a boil and cook 10-15 minutes, or until tender. Drain fries and place in a large bowl. Toss with fat until coated, then spread in a single layer on the baking sheet.
• Roast 10-15 minutes, until beginning to brown, then flip and roast an additional 10-15 minutes. When they’re crisped the way you like them, remove from oven and sprinkle with spices and lime zest. Serve immediately.
• Place all the ingredients in a food processor and purée, or place in a jar and whirl with a stick blender. Store covered in the fridge; serve at room temperature.