Yucca and Plantain Fries

by: Three Many Cooks

Serves: 6 to 8

Ingredients

2 yucca roots, peeled and cut into French fry shape (2 inches long and about ½-inch thick
2 quarts vegetable oil
2 plantains, peeled and cut into 1½-inch chunks
Kosher salt

Instructions

Bring a large pot of water to boil. Add yucca pieces; blanch until par-cooked, yet still firm, about 10 minutes; drain and then scatter yucca pieces onto a large rimmed cookie sheet; set aside to dry (Can be set aside uncovered for several hours)
Meanwhile, heat oil in a roasting pan over 2 burners on medium-high heat to 350 degrees. Add plantain; fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. When cool enough to handle, smash plantains (a disk-style pounder or other heavy flat surface works well); transfer to a rimmed cookie sheet. (Can be set aside, uncovered for several hours.)
When ready to fry, heat oven to 200 degrees and return oil to 350 degrees. Set a wire rack over a rimmed cookie sheet. Add yucca pieces; fry, stirring frequently, until crisp and golden brown, 4 to 5 minutes. Transfer to wire rack with a slotted spoon, sprinkle with salt and set in warm oven. Add smashed plantains to hot oil; fry, stirring frequently, until crisp and golden brown, about 5 minutes. Remove with a slotted spoon to wire rack with yucca fries and sprinkle with salt. Return to oven until ready to serve. (Can be held in a warm oven for 10 minutes). Serve.