Peel your yuca and cut into about 4-inch-long sticks. (I prefer mine closer to a steak fry, but some people like them thinner).

Place in a pot with enough water to cover the yuca by one inch. Bring to a boil and simmer for about 20 minutes, or until the yuca is soft yet still firm enough to hold its shape.

Drain the water. In a skillet heat the oil over medium heat. Once the oil is hot, place the yuca into the skillet and fry until golden brown, 2 to 3 minutes.

Place cooked yuca on paper towels to drain the excess oil and serve with Salsa Rosa