Yucca Frites With Chimichurri
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Curly Parsley, Bunches Of, Finely Chopped
Extra Virgin Olive Oil
Garlic Cloves, Chopped
2 tbs, plus to taste
Freshly Ground Black Pepper
Dried Bay Leaf, Cracked
Large Yucca, Peeled, Cut Lengthwise and Cored
Combine parsley, oil, vinegar, garlic, 2 tablespoons black pepper, oregano, bay leaf and salt for chimichurri. Reserve, refrigerated, for 24 hours.
Slice yucca lengthwise with mandolin set to smaller setting. Soak yucca in cold water for 1 hour to solidify starch and make crispier fries. Drain and pat dry.
Heat oil to 375 degrees F. Fry yucca in batches until crispy. Season with salt and pepper and serve immediately with chimichurri.