Total Time
35mins
Prep 5 mins
Cook 30 mins

This Puerto Rican recipe is a yummy alternative to plain old potatoes. I find that frying it in a light oil blend, like corn or peanut oil with sunflower oil, makes for less grease left clinging to the finished product.

Ingredients Nutrition

Directions

  1. Combine the garlic, thyme and oil. Set aside.
  2. Peel the yucca and cut it in "steak fry" strips (about 1 inch wide). Yucca can be hard to cut, but I've found a cleaver makes this part go faster.
  3. Boil the salted water in a large soup pot, add the yucca, and cook for 30 minutes. Do not overcook; the yucca should have a firm texture. Drain and pat dry with paper towels.
  4. Heat the oil in a heavy skillet. Sauté the yucca until golden brown. Drain on paper towels.
  5. Arrange the strips on a platter, and pour the garlic oil over the "fries".