Baked Yuca Fries with Catalan Tomato Sauce


Yuca, also known as cassava and manioc, is a starchy root vegetable popular in South American, African and Asian kitchens. I have a more comprehensive post on yuca as an ingredient in paleo cooking so here I am going to show you how to make tasty yuca fries with a special tomato sauce.

The idea for this recipe came from a popular Spanish breakfast meal of crusty toasted bread and a mixture of grated tomato, garlic, olive oil and salt, that is rubbed on top. Sometimes this dish is referred to as Catalan tomato bread, although it’s eaten throughout Spain. I love that combination of starchy and crispy warm food with the spicy, zesty tomato sauce that’s a little bit like mayo-free aioli or a salsa. The moisture of the sauce goes really well with these fries.


Yuca root, or cassava, can be purchased from quality green grocers or from Asian, African or South American produce focused stores. Make sure to peel the yuca root before using. Serve as a snack or as a side to a meat or fish dish. You could use leftovers with eggs in the morning.


Baked Yuca Fries with Catalan Tomato Sauce

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 2-3 1x


Regular sweet or white potato baked fries will go well with this sauce as well. You can also make a larger batch of the sauce and use it as a condiment with other dishes.



  • 1 large yuca root, peeled and cut into thick strips
  • 2 tablespoons olive oil or coconut oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked or sweet paprika
  • 1/2 teaspoon sea salt
  • A small dollop coconut oil

For tomato sauce

  • 1 large tomato
  • 1 medium clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 tablespoon vinegar


  1. Preheat oven to 200 °C/390 °F.
  2. Drizzle yuca strips with olive oil and sift through the spices and salt. Toss through and coat evenly with your hands. Scatter on a baking tray, greased with a little coconut oil (you can use a piece of baking paper as well), making sure not to overcrowd. Place in the oven for 25 minutes.
  3. To prepare the sauce, grate the whole tomato into a bowl and discard the leftover skin. Grate and add the garlic, olive oil, salt and vinegar. Mix through and set aside.
  4. Serve the fries with sauce on the side. Dip before each bite.



  1. La Yuca debes cocinarla siempre en agua antes de usarla frita , al horno, puré, etc. Pues es muy fibrosa y resulta dura y seca si la haces directamente luego de pelarla, prueba hacer lo mismo cocinándola primero, la sacas del agua cuando esté blanda, deja escurrir en un colador, la picas en bastones y haces todo lo demás, te aseguro que va a estar mucho mas crujiente y rico, ahh cuando la cocines hazlo en agua con sal, soy de Venezuela y la yuca la comemos mucho así como sustituto de papas fritas, también sancochada en agua y luego le ponemos queso y mantequilla, como acompañante de carnes asadas, le ponemos encima una mezcla de aceites con sal y cilantro, en buñuelos cocinándola y pasandola por un pasapuré para quitar la fibra, luego se le pone queso madurado rallado y mantequilla se hacen unas bolitas se frien en aceite y se meten en un almibar hecho con “papelon” (pieza de azucar de caña sin procesar) y anis dulce (un poquito ) ummmmhhh!!!! te lo recomiendo (:

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