Description
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.
Scale
Ingredients
- 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 garlic salsa sauce
- 1 large tomato
- 1 medium clove garlic
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon vinegar
Instructions
- Preheat oven to 200 °C/400 °F.
- 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.
- 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.
- Serve the fries with sauce on the side. Dip before each bite.
Notes
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.