Yuca Fries

Can you believe we are almost half way through July?  Summer always seems to go so fast!  It has been a pretty mild summer in Nebraska and this weekend provided us with our first true taste of the humidity and scorching heat that we are accustomed to in the Midwest.

Trying not to sink the ship!

Our summer has been busy, busy!  I have been recovering from a knee arthroscopy for a torn meniscus and just finished teaching a summer course.  Jake has been busy taking care of the house (and me) as well as preparing to start a new job! After spending the Fourth of July at the lake, enjoying all of the things: food, drink, sun, family, and fun -  It is time to get back on track!  

Meal Prep for the week. Back on track!

A few weeks ago Jake and I ventured to a new Mexican restaurant in town that claimed to have a menu inspired by Mexican street food.   It was at this restaurant that we discovered Yuca Fries!  Yuca fries are created from the root of the Yucca plant. After tasting how similar they were to our long lost, carb loaded French fries, I could not wait to recreate these in my own kitchen. A trip to Whole Foods provided us with Yuca Root and I decided to try my luck recreating this Paleo friendly side dish! I have missed French fries since going Paleo and this twist on them puts my cravings at bay!  These are husband approved and requested for future side dishes!  

Yuca Fries with Salt and Rosemary

Ingredients

Yuca Root (peeled)

2 - 4 Tablespoons Olive Oil

Salt (to taste)

Process

1. Start by peeling the Yuca Root.  I used a carrot peeler. 
2.   Next cut the Yuca in half and then slice into quarters.  From here slice into fries (thickness to your liking). 
3. Next coat with olive oil and salt. (Use more than you think you need - aids in crispness)
4. Bake in the oven on 425 degrees for 20 – 30 minutes.

Variations

Play with seasonings.  I used salt and rosemary.  Garlic Salt or Salt and Vinegar could be good.  We also dipped these in Garlic Mustard Aioli and Paleo Ketchup – so many options!