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Peel the yuca cut through the middle, and remove the string-like fibrous inner core of the root.
Cut the Yuca into thick wedges about 1/2 to 3/4 inch thick rinse under cool water.
Place the yuca in a large pot and cover with enough water to almost submerge the yuca, season with salt and bring it to a boil about 10 to 15 minutes until it becomes tender but not falling apart.
Drain and place the cut yuca inside a large bowl, sprinkle some black pepper, and gently toss together.
Arrange the yuca on the baking tray large enough to ho hold them in one layer and brush generously with the oil.
Place in a 425F preheated oven until golden and crusty for 30 minutes turning halfway between.
Serve immediately alone, as a snack, or as a side dish with your favorite dip. Enjoy!
Heat some oil in a large skillet over medium-high heat until hot but not smoking.
Use a slotted spoon to gently put the boiled yucca inside the oil (don't overcrowd the oil).
Fry till golden brown turning once in between. Remove from oil with the slotted spoon and drain over a paper towel.