A nice change of pace from oven-fried potatoes, yuccas have a waxier texture than potatoes and are traditionally served with plenty of garlic.

Ingredients

Mojo Sauce:

• 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

Yucca Fries:

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve immediately, drizzled with the mojo.

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