Have you ever had a yuca fry? Do you even know what “yuca” is?
You’re missing out if you said “no” to both those statements.
Ever since discovering the starchy root veggie– yuca– in fried form at my favorite Minneapolis food truck turned restaurant, Hola Arepa, I haven’t been able to get enough of it. I even had them for brunch at one of the best kept secret brunch spots in the cities, Café Racer.
I was baffled at how such an ugly root could turn into something so amazingly creamy in the middle and super crunchy on the outside. Well I think I’ve discovered the secret, and even managed to make this South American beloved side dish a bit healthier.
Hola Arepa serves their yuca fries with a creamy chimichurri sauce so naturally I had to recreate it, but with my own touches. I skipped on the garlic and onion because my stomach isn’t reacting well to those lately, but with the addition of lots of lemon juice and zest and a bit of seasoning, no one will miss the breath destroying aromatics.
Baked Yuca Fries w/ Chimichurri
1 large yuca, peeled and sliced into large fry shapes
2 Tbsp olive oil
salt & pepper
// Preheat oven to 450.
Add yuca chunks to a pot of water and bring to a boil for 15 min or until just tender to the touch and drain.
Pat the boiled yuca until dry and place on a baking sheet with olive oil, salt and pepper.
Bake for 30-45 minutes until super crispy on the outside.
1 bunch of cilantro
1 bunch of parsley
1/2 cup olive oil
juice and zest of 1 lemon
1 Tbsp dried oregano
salt & pepper
// Add all ingredients to a food processor and pulse until creamy.