You’ve probably never heard of yacho fries! That’s because it’s a result from the latest episode of my Youtube series RECIPE?! where I take what’s left over or lying around in the kitchen and attempt to make something magical and vegan. This time was no exception!
Call it a french fry salad even… but the inspiration here was some leftover yuca root from this bacon recipe and some leftover sweet potato mash from the holiday feast which made the cheese sauce. Therefore, yacho = yuca + nachos!
You can top these unique fries goodies with whatever you have hanging around your kitchen. But a must (in my humble opinion) is drizzling them with hot for food nacho sauce. Ohhh yeah!
Are they fries, nachos, or maybe even a salad? Call it what you want, but these yacho fries are freakin’ delicious!
- 1 yuca root, peeled and cut into sticks
- 2 tbsp olive oil
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- sea salt and ground black pepper, to taste
Preheat oven to 450°F.
Toss the fries in a large bowl with the spices.
Bake on a parchment lined baking sheet for approximately 20 to 25 minutes or until golden on the outside, flipping once.
- While the fries are baking, you can make the cheese sauce from this recipe and replace the potatoes and carrots with sweet potatoes, if you like. Over cooking the yuca will make it really tough and crunchy so keep an eye on the fries. It will be a similar texture to microwaving a potato for too long and the bottom gets really crispy. It’s not necessarily a bad thing!
- Top warm fries with nacho cheese sauce and other toppings of your choice like shredded lettuce, diced tomatoes, green onion, diced avocado, cilantro and lime juice.