Fancy up your typical potato side with these cassava/yuca fries! Crispy on the outside, soft on the inside with a kick of spice and a hint of truffle, these gussied up fries are perfect for a super quick dinner. Very versatile, they can be baked or fried, and you can adapt the same recipe to make potato/sweet potato fries, halloumi fries or even tofu.
Give it a try and let me know what you think!
Ingredients:
Cassava, 1 large (or 4 large potatoes)
Truffle oil, 1 tsp
Parmesan cheese, 1 tbsp (omit to make vegan)
Chilli flakes, 1 tsp
Salt to taste
Oil for frying or baking
For the Salsa Rosa:
Mayonnaise 1 tbsp
Ketchup 1 tbsp
Tabasco, a few drops
Method:
Remove top and bottom of the cassava and peel the skin with a vegetable peeler.
Chop in half lengthwise and slice into finger-sized pieces. Place in a large pot of boiling water and boil for 8-10 minutes. Strain and spread out on a baking sheet. Season with salt, oil and bake until crispy on the outside and fork-tender on the inside. Alternatively you can also deep fry in batches.
While they're still hot, season with chilli flakes, truffle oil and grated parmesan.
Mix mayo, ketchup and tabasco to make the spicy salsa rosa.
Enjoy!
