Prep time: 2 hours and 30 minutes (2 hours inactive)
Cook Time: 60-70 minutes
Total time: 3 hours and 10 minutes
Yield: 4-6 servings
For the fries
3 large yucca
1/2 cup – 3/4 cup grapeseed oil
For the aioli
1/2 cup mayonnaise
1/3 cup Smooth Operator peanut butter
2 large garlic cloves, peeled
Juice of 1 lemon
1/2 teaspoon kosher salt
1/4 cup olive oil
1. Place a large pot of salted water to boil. Peel the yucca, split in half removing the stem, and cut into batons about 3” long and 1” thick.
2. Boil yucca for 20–30 minutes, or until fork tender but not mushy. Drain and transfer to a paper towel lined baking sheet. Pat each one dry and spread out evenly. Leave uncovered at room temperature or in a fridge to air dry completely (at least two hours and up to overnight).
3. Preheat oven to 400°F. Combine dried cooked yucca with oil in a large bowl and toss to coat evenly and generously. Arrange 1” apart on baking sheets in a single layer and roast for 40 minutes, turning every 10 minutes or so until crispy and golden on all sides. Season with kosher salt before serving.
4. Prepare the aioli by combining mayonnaise, peanut butter, garlic, lemon, kosher salt, and olive oil in a food processor or blender and pureeing until very smooth. Taste and adjust seasoning as needed. Serve fries with aioli for dipping.