1lb yucca root (if buying fresh and unpeeled, look for firm, glossy skin – it’s waxed for water retention, and buy 1 ½lb. If buying frozen, it’s peeled already)
¼ cup olive oil (not extra virgin)
1-3 cloves crushed garlic
1 Tbsp kosher salt
1 tsp red chile flakes, if desired for added spice!
Preheat oven to 450F.
If using fresh yucca, peel, remove fibrous core running down center (a melon ball scoop or a grapefruit spoon works great for this!) and cut into finger-thick, lengthwise pieces.
Soak fresh cut yucca in enough water to cover mixed with 2 Tbsps salt for 1 hour. Drain and rinse, pat dry.
For frozen yucca, thaw and pat dry on paper towels. Remove fibrous centers and cut into fries, if not already cut.
Mash garlic, olive oil, salt and chiles, if using, into a paste. Place yucca pieces in a large bowl and toss gently to coat.
Arrange in a single layer on a non-stick pan, or a pan lined with a Silpat sheet, or foil brushed lightly with oil.
Bake until crisp and brown on the edges, about 25-35 minutes.
Serve immediately as is, or squeeze on some fresh lemon or lime juice, dip into your favorite hot sauce, and enjoy!