If you're making these fries to go with the broiled steak with horseradish cream, as shown below, skip the chipotle mayonnaise and squeeze lemon or lime juice over the fries.
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
Step 2
Preheat oven to 200°F.
Step 3
Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
Step 4
Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
Step 5
Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.
