For frozen yuca fries, proceed to step 2. If using fresh yuca, chop off the ends, about 2 inches on either side. Then cut the root lengthwise, about half an inch (1cm) deep, and peel off the skin & the very thin whiter layer underneath. This could take 5 to 10 minutes, depending on the age of the root (fresher roots peel more easily). Cut the yuca into cassava fries of your desired size.

Place a large pot with about 2 inches of water to boil, and place your steamer basket on top. Once the water is boiling, place your yuca pieces in the steamer basket with a bit of space between each, and steam fresh yuca for about 20 minutes or frozen yuca for 5-7 minutes, until tender but not falling apart (most pieces will be translucent around the edges, with few pure white parts (meaning fully uncooked or frozen).

While the yuca steams, measure out your oil, salt, and garlic powder & set aside. Once the yuca pieces are tender, remove the steamer basket and place your yuca on a cutting board or plate, and set your air fryer to preheat to 380°F (190°C) for 5 minutes. The pieces will be a bit sticky from the cassava starch, but this is normal. Cut any large pieces into small or medium pieces so that all of them cook evenly.

Drizzle or brush on your oil, using your fingers or a pastry brush to make sure each piece gets evenly-coated, and then sprinkle on your garlic and salt, flipping the pieces if needed.

Carefully place your yuca fries into the preheated basket, leaving a bit of room between each one for even frying. If you have a small air fryer like me, you may need to do this in 2 batches. Cook them for about 14-16 minutes, shaking the basket halfway through, and remove once golden brown and crispy, then enjoy with your sauce of choice.