Rosemary Garlic Yucca Fries or How to Make Yucca Fries

Little did I know that this root vegetable is used for so much more than consumption. You can make sandals and rope with its skin. You can use it to treat high cholesterol and aid digestion. You can poison your noisy neighbors. I wouldn’t suggest doing that.  Yucca is found in two varieties, bitter and sweet. We are going to use the sweet variety for this recipe, so we don’t poison anyone and because that’s the only kind of yucca you’ll find in your produce aisle. At least, I hope…


First, peel and slice into fry-like portions.


Boil for five minutes with rosemary and drain water, then fry until golden brown.


Garlic Rosemary Yucca Fries

1 yucca peeled and sliced (like picture above)

4 sprigs fresh rosemary

1 clove fresh garlic

1/4 cup olive oil

salt to taste

Fill a pot with water, add the rosemary, cover at high heat until boiling. Peel the yucca root throughly. The skin is where the toxicity is found and it is tough and inedible, so be sure to remove all of it. Next, slice the yucca length-wise into fry-sized wedges. You can remove the fibrous core, I didn’t and it didn’t seem to matter. After wedges are cut, place them in the boiling water for about five minutes or until a fork can easily penetrate the yucca, but do not leave them in the water long enough to become soft. Remove from the water and place in strainer. Next, dice the garlic and place in a frying pan with about 1/8 cup of olive oil, or at least enough oil to cover the bottom of the pan, add more oil as needed. When yucca is drained (you can even dry it with a  paper towel) place in frying pan with garlic and the rosemary. Fry both sides of yucca until golden brown. You can reheat these, but I would recommend eating as soon as they are fried. If you reheat, reheat in the oven. Serves 2-4.