Baked Yuca and Potato Fries

Tip:  Read directions completely before preparing.

Ingredients:

1 lb. peeled potatoes (1 large potato)

1 lb. peeled yuca (1 large yuca)

3 tablespoons of olive oil

1 teaspoon ground coriander

½ teaspoon ground cumin (comino)

¼ teaspoon fresh ground black pepper

1 teaspoon coarse Kosher salt

Directions:

Prepare the potatoes, by peeling off the skin and cutting into thin French fry cuts, and set aside.

Prepare the yuca, by cutting of the ends, peeling off the tough waxy skin, including the pinkish-purplish layer.

Cut into three-inch sections, then in half and boil for 10-15 minutes, until fork-tender and the ends start to split open a little bit.   Remove from water and let cool.

Once the yuca has cooled, remove the thin, woody stock that runs through the middle.  Slice into fry cuts, then set aside.

In a large bowl add, olive oil, coriander, cumin, black pepper, and coarse Kosher salt, then mix thoroughly.

Place potatoes and yuca in bowl with olive oil mixture and thoroughly coat all the fries.  Being gentle, so as to not breaking up the yuca.  Let potatoes and yuca sit in bowl for about 10 minutes, while oven preheats at 425 degrees.  Then place them on a large dark non-stick sprayed rimmed cookie pan.

Bake in oven for minutes for 20 minutes or until slightly brown, and tender, turning once after 10 minutes.  Enjoy!

Servings:  4

Tip:  Serve warm with hot sauce or an aioli.  For my dipping sauce, I used ½ cup mayo, ½ cup ketchup and 2 teaspoons of garlic paste and mixed thoroughly!