Preparation

• 1.

  Peel the yuca roots and cut them into thick fries (about 1/2 inch wide).

• 2.

  In a large pot, bring the water and salt to a boil.

• 3.

  Add the yuca fries to the boiling water and cook for about 15-20 minutes, or until they are tender but not mushy.

• 4.

  Drain the yuca fries and let them cool for a few minutes.

• 5.

  While the yuca fries cool, heat the vegetable oil in a deep skillet or pan over medium heat until shimmering.

• 6.

  Once cool, pat the yuca fries dry with a paper towel to remove excess moisture. This will help them become crispy during frying.

• 7.

  Fry the yuca fries in batches, ensuring not to overcrowd the pan, for about 5-7 minutes on each side or until golden brown and crispy.

• 8.

  Use a slotted spoon to transfer the fries to a paper towel-lined plate to drain excess oil.

• 9.

  Immediately sprinkle with garlic powder, paprika, and black pepper while they are still hot for added flavor.

• 10.

  Serve warm with your favorite dipping sauce, like spicy mayo or garlic aioli.