Add about 4 quarts of water to a large pot and bring to a boil over high heat. Stir in 1 teaspoon of salt.

Carefully add the frozen yuca using tongs to avoid splashing. When the water returns to a boil, cover the pot and cook for 20–25 minutes, stirring occasionally. Reduce the heat slightly if it starts to boil over.

Cook until the pieces are fork-tender—a knife should slide in and out easily. Start checking after 15 minutes and adjust the time as needed.

Drain completely using a colander or strainer. Spread the cooked yuca on a baking sheet or large platter in a single layer (do not stack).

When cool enough to handle, remove and discard the fibrous core from the center of each piece—it’s a tough, stringy part that resembles twine.

Let it cool completely. For best results, refrigerate until chilled and firm.

Once chilled, cut into thick sticks or chunks (about 1 inch wide).

Add enough oil to a large, deep skillet to cover the bottom by about 1 inch. Heat over medium-high to 350°F–375°F. The oil should be hot but not smoking.

Working in batches, carefully add the pieces to the oil without overcrowding. Fry for 2 minutes, turn, and fry for 2 more minutes. Continue turning and frying for another 1–2 minutes, until lightly golden on all sides.

Use a slotted spoon or tongs to transfer the fried pieces to a paper towel–lined plate. Immediately sprinkle with salt. Repeat with the remaining batch(es).

Tip: To prevent the oil from overheating between batches, turn off the heat while transferring the fries. Turn it back on when ready to start the next round.

Garnish with chopped cilantro or parsley, if desired. Serve with your favorite dipping sauce.