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.
- 4 large garlic cloves
- 3 lbs yucca root (cassava)
- 1 sprig fresh thyme
- 2 quarts water, combined with
- 1 tablespoon salt
- 1⁄2 cup sunflower oil or 1⁄2 cup other vegetable oil
- 1 cup corn oil
- Combine the garlic, thyme and oil. Set aside.
- 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.
- 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.
- Heat the oil in a heavy skillet. Sauté the yucca until golden brown. Drain on paper towels.
- Arrange the strips on a platter, and pour the garlic oil over the "fries".