place in Boston that was dangerously close to my house. Fried yuca and fried plantains are a
oven-crisped yuca fries with lime
1 big yuca root, like 2 lbs., but whatever you can find
lard or bacon grease
fresh lime juice
1. Peel your yuca root with a vegetable peeler. There's the outer brown skin, then a purple-y layer underneath. Get down to the white. Cut into 1/2 inch thick, several inches long fries, cutting around any brown spots or anything gross. Again, I have no idea how long my root was sitting in that grocery store...
2. Preheat your oven to 475 degrees. Put your fries in a pot of salted, cold water to cover, bring to a boil and boil for about 12 minutes, until they're tender when pierced with a fork.
3. Drain the yuca, put back in the pot and mix around several tablespoons of pig fat until they appear to be very nicely coated with fat. You can add more, no one's watching.
4. Place yuca in a single layer on a baking sheet and bake for about 15 minutes. Flip them over and bake for about another 12 - 15 minutes until nice and lightly browned.
Squeeze copious amounts of lime juice over the fries and sprinkle coarse sea salt on top. Perfect with fatty, crispy pork. Or anything. By themselves. Don't eat too many.