These crispy yuca fries are often presented as a healthier alternative to fried potatoes, but the taste and texture is so good, I think it would be more appropriate to describe French fries as a less-healthy alternative to these. They really are that good, and do a great job of bridging the gap between regular fried potatoes, and sweet potato fries.
Just be sure to boil them first, since they can be toxic eaten raw in larger amounts. Why you’d ever want to eat a big pile of raw yuca is beyond me, but the legal department wanted to mention that regardless. Anyway, once safely cooked, they can be pan-fried crispy as seen here, or deep fried, or place them on a foiled sheet pan, brush them with oil, and bake at 425 F., turning occasionally until they’re browned and crusty.
* Please note: on larger roots there may be a tough fibrous part running through the middle, which can be trimmed out after boiling. These didn’t really have one, but you’ll know if yours do.