These Yuca fries are a new take on the classic French Fry. They are baked instead of fried so a healthier alternative to the usual. Served with a made from scratch Sriracha Aioli, it’s a party for your tastebuds.
Oh man. This Monday has got me strugglingggg and wishing I was still in bed. Yesterday was the 10th Anniversary Cal Poly Wine Tasting and Auction event which while delicious and incredibly fun, it left me 100% with a hangover. Also I was hungover at 9pm last night after waking up from a three hour nap after the event festivities. So it’s been a rough few hours.
The only good part of that was that I missed the Ducks getting totally creamed! Here’s to hoping that Game 7 on Wednesday doesn’t turn out the same way the last four game sevens have for the Ducks. Here’s to hoping!
Let’s talk about something else.
To be honest, I had never really heard of Yuca until just a few years ago. I picked up a copy of Bill and Hayley’s book, Gather, and made the Yuca con Mojo (highly recommend by the way) and ever since I was a fan of the starchy tuber.
Ah. What a success.
This isn’t standard fries like you’re used to but something new and different with a subtle nod towards a classic favorite. The texture is a little different, as is the mouthfeel (hopefully that makes sense) but it’s satisfying and tasty, especially when it’s dipped in a Sriracha Aioli.
Because who doesn’t want to spend their evening sounding fancy and dipping their Yuca Fries into a Sriracha aioli?
Tonight, you can find me on the couch, binge watching Netflix and eating Yuca fries–an excellent hangover remedy.
- For fries:
- 1 Yuca
- 2 tbsp olive oil, avocado oil, vegetable oil, etc.
- favorite seasonings (garlic powder, onion powder, paprika, etc.)
- For Sriracha aioli:
- 1 egg yolk
- 2 teaspoon mustard
- ½ tbsp vinegar, (white or apple cider)
- ½ cup avocado oil
- ½ tsp salt
- 1 tsp sriracha, more to taste
- Preheat oven to 400 degrees.
- Remove skin from Yuca, then cut into fry pieces. Lay Yuca on a baking sheet, drizzle oil on top, then mix together making sure each fry is coated in oil. Season with your favorite seasonings. I like garlic pepper and smoked paprika. Cook at 400 degrees for 30 minutes, flip, then cook for another 20 minutes. Once out of oven, top liberally with salt.
- To make Sriracha aioli: In a bowl, put egg yolk and whisk until thickened. Add in mustard and vinegar, whisking until well combined. Slowly drizzle in oil, whisking quickly and continuously, until it has gotten thick and fluffy. Once it's reached a mayo-like consistency, stir in Sriracha and salt. Alternatively, instead of whisking, you could use an Immersion Blender.