Bring a large pot of water to a boil. Remove the tough, fibrous outside from the yuca: trim off the ends, then use a vegetable peeler to remove the skin entirely so no brown or purle streaks remain (you will probably need to run the peeler over it twice). If any parts stuck, stand the yuca up on a flat end and use a knife to carefully cut down along the sides, leaving no part of the brown, rough bits.

Cut the yuca into fry-shaped sticks that are about ¼- to ½-inch wide and 3-inches long. Make the yuca pieces as uniform as possible so that the fries bake evenly.

Add 1 tablespoon of salt to the water, then add the yuca. Boil for 8 minutes, until they are fork tender but not falling apart. Spread out onto a clean kitchen towel or paper towels, pat dry, and let continue to air dry for at least 15 minutes—the yuca will be very starchy.

Bake yuca fries on the upper and lower thirds for 15 minutes. Remove from the oven, use a spatula to flip, then return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until the fries are golden and crisped to your liking, about 10 to 15 minutes more. Sprinkle immediately with a pinch of additional salt and cilantro or herbs of choice.