• Peel the yuca cut through the middle, and remove the string-like fibrous inner core of the root.
• Cut the Yuca into thick wedges about 1/2 to 3/4 inch thick rinse under cool water.
• Place the yuca in a large pot and cover with enough water to almost submerge the yuca, season with salt and bring it to a boil about 10 to 15 minutes until it becomes tender but not falling apart.
• Drain and place the cut yuca inside a large bowl, sprinkle some black pepper, and gently toss together.

Baking Instructions

• Arrange the yuca on the baking tray large enough to ho hold them in one layer and brush generously with the oil.
• Place in a 425F preheated oven until golden and crusty for 30 minutes turning halfway between.
• Serve immediately alone, as a snack, or as a side dish with your favorite dip. Enjoy!

Frying Instructions

• Heat some oil in a large skillet over medium-high heat until hot but not smoking.
• Use a slotted spoon to gently put the boiled yucca inside the oil (don't overcrowd the oil).
• Fry till golden brown turning once in between. Remove from oil with the slotted spoon and drain over a paper towel.