Read the yuca package before starting. Use commercially peeled frozen yuca intended for boiling and follow all its cooking directions. Do not taste it raw, use unknown or bitter cassava, or substitute oven roasting for the required initial cooking.

Bring a large pot of water to a boil. Add the yuca from frozen, keeping it fully submerged. Follow the package’s boiling time and continue until thoroughly tender with no firm or chalky center; many products take about 20–30 minutes, but the package and doneness govern. Discard all cooking water.

Heat the oven to 425°F (220°C). Drain the cooked yuca thoroughly and let it cool enough to handle, about 10 minutes. Split the pieces lengthwise, remove the tough central fibrous strands, and cut into roughly 1/2- to 3/4-inch-thick batons. Pat the surfaces dry.

Toss gently with olive oil, paprika, garlic powder, salt and pepper. Spread on a rimmed baking sheet in one layer with gaps. Use a second tray if needed instead of crowding.

Roast 25–35 minutes, turning carefully halfway through, until the surfaces are golden and crisp in places. The centers should already be tender from boiling. Serve immediately with lime wedges.

Refrigerate leftovers within 2 hours, or 1 hour above 90°F, in a shallow covered container at 40°F (4°C) or below. Use within 3–4 days; reheat until steaming hot throughout. They will be less crisp after storage.