A nice change of pace from oven-fried potatoes, yuccas have a waxier texture than potatoes and are traditionally served with plenty of garlic.
- 6 cloves garlic, finely minced or grated
- ¼ cup olive oil
- ¼ cup fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon red hot pepper flakes
- 2 yuccas, peeled and cut in half
- 2 tablespoons canola oil
- 1 teaspoon salt
- ½ teaspoon ground ancho pepper powder
- ½ teaspoon ground guajillo pepper powder
- ½ teaspoon ground white pepper
- Prepare the mojo sauce: In a small nonreactive saucepan, combine the garlic, olive oil, and lime juice and set over moderate heat until warm, but not simmering.
- Remove from the heat and whisk in the cumin and red pepper flakes. Set aside to cool. (Covered and refrigerated, this will keep for 2 weeks, but it will increase in intensity.)
Prepare the fries: Bring a large pot of water to a boil. Carefully drop the peeled yucca halves into the water and boil for 14 to 16 minutes, or until they begin to soften.
- With a slotted spoon, transfer the yucca halves to a work surface and let cool slightly. Cut the middle root out and cut the remaining yucca flesh into strips about 3 inches long by ¼ to ½ inch wide.
- Preheat the oven to 350ºF. Spray a rimmed baking sheet with nonstick vegetable oil spray.
Pour the canola oil into a mixing bowl, add the salt and peppers, and whisk to combine. Add the cut yucca and toss until thoroughly coated.
- Arrange the yucca slices on the prepared baking sheet. Bake for 15 to 18 minutes, until pale chestnut brown in color and very soft in the middle.
- Serve immediately, drizzled with the mojo.