2tbspextra-virgin olive oillard, tallow, duck fat, or coconut oil
Preheat oven to 450°F and cover a large baking sheet with parchment paper.
Peel yuca with a vegetable peeler to remove the waxy skin. Cut in half crosswise to make it easier to manage, then slice in half length-wise. Cut into ¼-inch thick fry strips.
Place fries in a large pot, cover with cold water, and add the salt. Bring to a boil and cook 10-15 minutes, or until tender. Drain fries and place in a large bowl. Toss with fat until coated, then spread in a single layer on the baking sheet.
Roast 10-15 minutes, until beginning to brown, then flip and roast an additional 10-15 minutes. When they’re crisped the way you like them, remove from oven and sprinkle with spices and lime zest. Serve immediately.