Use only commercially sold food-grade sweet yuca. Wash the root, trim the ends and cut into manageable sections. Stand each section securely and cut away all brown bark and the pinkish inner peel. Do not use bitter or unidentified cassava.

Cut the white flesh into batons about 1/2 inch (1.3 cm) thick. Soak in plenty of fresh cool water for 30 minutes, then drain and discard that water.

Put the batons in a large saucepan with fresh water covering them by at least 2 inches (5 cm). Bring to a boil, then maintain a steady boil for 20–30 minutes or until every piece is thoroughly tender through the center. Add time if needed; do not proceed with a firm center.

Drain and discard the cooking water. Cool for about 10 minutes until safe to handle, remove any woody central cord, then pat the pieces very dry with clean paper towels.

Heat the measured oil in a heavy skillet over medium-high heat until shimmering, not smoking. Fry the cooked, dry yuca in 2 batches, turning carefully, for about 6–8 minutes per batch until golden on several sides. Adjust heat to prevent scorching. Never add wet pieces to hot oil.

Transfer with tongs to paper towels, sprinkle with the measured salt, and serve in 4 portions. Dips and other accompaniments are optional and excluded from the estimate.