Yuca is a starchy root that fries up beautifully.
Here's the short form of the yuca fries recipe:
Skin, chop into sticks, and parboil yuca for 15 - 20 minutes in salty water; drain
Fry in lard at 350 F until golden brown
I prefer using lard to industrially processed seed oil, such as corn, peanut, or canola oils, because I can render the lard myself and talk with the farmer who raised the pig about what it ate and how it lived. Plus, the fries just taste better fried in lard.
Yuca and enough lard to fry it. The second image shows some of the yuca after peeling their skin.