Cassava Fries with Garlic Herb Dip

Ingredients

• 2 cassava roots (medium, peeled and cut into fries)
• 2 tbsp olive oil
• sea salt (to taste; source spells this “Seas salt”)
• black pepper (to taste)
• fresh parsley (minced)
• 0.5 cup Greek yogurt (for the dip)
• 1 garlic (clove, minced; for the dip)

Steps

1. 1

   Peel the cassava roots and cut them into fries, as specified in the ingredient list.

2. 2

   Boil the cassava pieces for 10 minutes. Drain them and pat them dry.

3. 3

   Toss the cassava fries with the olive oil, sea salt, and black pepper.

4. 4

   Bake at 425°F (220°C) for 25–30 minutes, until crispy.

5. 5

   Stir together the Greek yogurt and minced garlic to make the dip. The source also lists minced fresh parsley, but does not specify clearly whether it is tossed with the fries or mixed into the dip.

6. 6

   Serve the fries with the garlic herb yogurt dip.

Notes

The source does not specify the amount of salt, pepper, or parsley, nor explicitly say where the parsley is used. Dip preparation is only implied by the ingredient list and serving instruction; no additional method is provided.

Nutrition per serving

• side
• vegetarian
• gluten-free
• baked
• crispy
• snack