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{Dishes: Baked Yuca Fries with Goya}



I grew up eating yuca (as most Dominicans do!!). It is so versatile and easy to make. But usually one of the dishes I leave my mom to make because peeling it is such a pain (seriously, I've almost left myself with one less finger), and picking out the perfect ones is down right impossible.

So when Goya sent over a couple bags of their frozen and peeled yuca, I was beyond thrilled but the best part is that it tastes like each and every piece was picked at it's prime!!! Major score.

I had a few recipes in mind (hello yuca and red onions with a fried egg!!! ) but since the mister hadn't had yuca fries, I knew he couldn't go another day without them... Lol seriously, those exact words may have been said...

Baked Yuca Fries with a Cilantro Dipping Sauce.











And yes I baked (not fried) them and don't fret the crunch is still there!!!

I can't even tell you how much we all loved them. Even the little lady ate loved them.

Ingredients

6 pieces of peeled and precut Goy Frozen Yuca (easy to double for a crowd)

1 tbsp of Goya Adobo Light

1 tbsp of Goya Extra Virgin Olive Oil

1 tsp dried parsley

sprinkle of pepper

cilantro dipping sauce

juice of 2 limes and zest

1 tbsp olive oil (I suggest adding more to get the consistency that you like)

a bunch of cilantro

2 garlic cloves, minced

1 tbsp adobo sauce from canned chipotle peppers in adobo (pictured is the one I have been using for years and always have on hand!)

salt and pepper to taste

Recipe

preheat oven to 425

cut yuca into wedges (they'll be different sizes but try and keep similar thickness)

place in a large bowl,

add olive oil, adobo, parsley and pepper and toss

place in a single layer on a baking sheet (I use olive oil spray but you can use parchment or foil)

bake for 20 minutes or until golden brown, flipping once.

while they are cooking throw dipping sauce ingredients into your blender or food processor and grind (this is also a great fish marinade!)

** I let the frozen yuca sit out and defrost in a bowl of hot water becuase it was easier to cut. I try and only defrost what I am going to use!

let yuca fries cool and enjoy!

Hope you all have a fabulous weekend!

**ps I used the Adobo light but feel free to add a little salt or use the regular adobo.

This post is sponsored by Goya but all opinions are my own and it has been a product in my home since I was a child. Thanks for supporting the brands that support my blog.


#dishes

© 2014 by Chic Boston Mama.