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Like potatoes? You’ll love Yuca Fries. A starchy root vegetable, yuca is made for cutting into fries, then baking in the oven until crispy on the outside, fluffy in the middle, and ready to take on all your favorite dipping sauces.

Overhead view of baked yuca fries in bowl

Why You’ll Love This Baked Yuca Fries Recipe

  • A New Way to French Fry. If you know me, you know my love runs deep for Sweet Potato Fries. But what you might not know is that I also have a soft spot in my heart for yuca fries. When Ben was in the Peace Corps and I visited him in the Dominican Republic, I ate a ton of them. They’ve got everything you love about fries—crispy! fluffy! dippable!—but I’d say the texture is even better.
  • Customizable. Just like any Homemade Fries, the flavor of yuca fries really comes from the seasoning. I like to use a savory combo of garlic and onion powder with paprika, but there are endless options. You can even make them sweet if you want!
  • Baked Not Fried. Some recipes for yuca fries call for deep frying, but I’ve found that it’s not necessary—baking in the oven works just fine! (Honestly, my opposition to deep frying is more about the hassle and cleanup than anything else. And the smell! No thank you!)
Baked yuca fries on parchment-lined baking sheet

How to Make Yuca Fries

The Ingredients

  • Yuca Root. If you’ve never bought yuca before, it looks a little bit like an elongated, extra-craggly potato. Unfortunately, it’s not exactly a hot commodity at the grocery store, so it’s important to make sure it’s good before buying it—there shouldn’t be any cracks in the skin or any signs of mold.
  • Seasonings. Garlic powder, paprika, onion powder, and ground black pepper. You can use sweet paprika or smoked paprika for some smoky flavor.
  • Garnishes. If you’d like, you can sprinkle cilantro, chives, green onion, or parsley onto the yuca fries before serving. 

What Is Yuca Root?

Yuca (not to be confused with the yucca plant!) is a tuberous root native to South America. Also known as cassava, it’s a staple in many Latin American, African, and Caribbean cuisines thanks to its versatility. It can be processed into starch, mashed, baked, and even made into alcohol! The flavor is mild and a little bit sweet, with just a hint of nuttiness.

The Directions

Yuca root, peeled yuca root, and vegetable peeler
  1. Prep the Yuca. Start by peeling the yuca root, then trim the ends.
Overhead view of cut yuca for fries
  1. Cut Fries. Slice the root into the shape of fries. 
Overhead view of yuca fries in boiling water
  1. Boil. Cook the yuca fries in salted water until they’re tender but still firm. 
Overhead view of yuca fries on paper towels
  1. Dry. Spread the boiled fries onto towels and pat dry.
Overhead view of yuca fries in bowl with seasoning
  1. Season. Toss the yuca with olive oil and the seasonings.
Overhead view of unbaked yuca fries on baking sheet
  1. Bake. Spread the fries on a baking sheet in a single layer and bake in a 425 degree F oven for 15 minutes.
Overhead view of yuca fries on parchment-lined baking sheet
  1. Flip and Finish. Turn the fries to get the other sides nicely browned and bake for 10 to 15 minutes more, or until crispy. Season the yuca fries with additional salt, add fresh herbs, and ENJOY!

Recipe Variations

  • Cheesy Yuca Fries. After flipping the fries, sprinkle them with freshly grated Parmesan. 
  • Sweet Yuca Fries. Instead of salt and spices, toss the yuca fries with cinnamon and sugar. These are delish with mole sauce!
  • Spicy Yuca Fries. Add cayenne pepper, chili powder, or chipotle powder to the seasoning mix. 
Bowl of baked yuca fries

What to Serve with Yuca Fries

Recipe Tips and Tricks

  • Make Sure You Remove All The Skin. There shouldn’t be any brown or purple streaks on the yuca root when you’re finished; these parts are fibrous and unpleasant to eat. 
  • Cut Evenly Sized Fries. This will ensure that your yuca fries cook evenly so they’re all done at the same time. A good chef’s knife (I love this one) helps a lot!
  • Don’t Skip the Parboil. It’s an annoying step, but necessary; if you don’t parboil the yuca before roasting, the insides will not be tender.
  • Don’t Overcrowd the Baking Sheet. Give each yuca fry enough space to crisp up, otherwise they’ll steam instead. 

Yuca Fries

5 from 4 votes
These baked yuca fries are crispy on the outside, fluffy in the middle, and seasoned to perfection. Make a big batch for sides or snacks!

Prep: 15 minutes
Cook: 35 minutes
Total: 1 hour

Servings: 4 servings



  • 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.
  • Place racks in the lower and upper thirds of your oven and preheat the oven to 425°F. Line two large, rimmed baking sheets with parchment paper. Add the dried yuca to a large bowl. Drizzle with the oil. In a small bowl, combine the remaining 1 teaspoon salt, the garlic powder, paprika, onion powder, and black pepper. Sprinkle over the yuca, toss to evenly coat, then spread the yuca in a single layer on the prepared baking sheets, dividing it evenly so the fries are not touching.
  • 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.


  • TO STORE: Refrigerate leftovers in an airtight container for 4 to 5 days.
  • TO REHEAT: Reheat the yuca fries in a 425ºF oven or air fryer until they’re warmed through.


Serving: 1(of 4)Calories: 611kcalCarbohydrates: 131gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gPotassium: 947mgFiber: 6gSugar: 6gVitamin A: 291IUVitamin C: 70mgCalcium: 58mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Totally surprised with how well these yuca fries came out! Love the healthier version of french fries. They were a last-minute addition to dinner, but ended up being the highlight. So much better than greasy frozen fries, and so easy to customize with your favorite spices.5 stars

  2. I thought I had messed these up after boiling because they were so sticky but they ended up perfect! A nice alternative to potatoes5 stars

  3. Who needs takeout when you can make these amazing yuca fries at home? Seriously impressed with how they came out – can’t wait to experiment with different dipping sauces next time.5 stars

  4. I love yuca, but have never made them into fries – until now…these turned out beautifully! I made these in the air fryer. Really crispy on the outside and tender on the inside. Totally perfect with hardly any of the fat of deep frying!5 stars