Not bad. I've had this at restaurants and liked it, but couldn't remember if they served a sauce with it. We ended up eating them with salt, garlic powder, and seasoned salt. They were still good, but this stuff is a lot of work! That skin and fibrous pit are certainly something. I think I might bake them next time--fried foods don't always agree with me. Thanks for the recipe!

These were fantastic. I gave it a 4 only because I made so many changes, but the concept is great! My fiance can't eat nightshades so he really misses traditional potato fries, I made these the other day and they were a hit! I did some research online and found the best way to cook is to boil until just tender (I used water and threw in a bouillon cube for flavor) and then drained, let cool and cut like steak fries, coated with Olive oil spray and tossed in a mix of onion powder, salt, pepper and some Nutritional yeast - baked until crispy turning once or twice. We'll be making these ALL the time!

Its very impoartant to note there are many varieties of yuca root. The varieties breakdown into two main categories: bitter and sweet. I've only tried this recipe with the sweet variety. I've never seen bitter in the market, but if its not labeled, I ask the produce staff to make sure its sweet. Also, the skin contains a mild poison, so these fries should not be prepared with the skin. I made these fries with garlic -- added slices of garlic to the boiling water and lots of minced garlic was tossed in with the fries, yum! Also, I seasoned the fries with chipolte pepper and coarse sea salt. This is now my new recipe for garlic fries. Its a great replacement for starchy potatoes.