There were some good tips in the video, but are people really hand-turning over every single potato wedge or carrot slab? That part seemed overly finicky.
I’ve gotten pretty laissez-faire about it the past couple years but my fool-proof technique is:
- Put my big cast iron skillet in the oven and set the oven to preheat to 450
- While the oven preheats, prep the veggies.
- For each lb of veggies, mix 1 T olive oil to 1 T spices/salt in a large bowl, then dump the chopped/sliced/wedged veggies in and toss to coat. (I can fit about 1 lb in my largest skillet without crowding)
- Toss the oiled and seasoned veggies in the hot skillet. Give them a jiggle/flip after 15 minutes then check starting around 15 minutes later. (Or, if I’m lazy, just set the oven to turn off after the second 15 minutes and let them sit in there until you’re ready. They mainly just get better.)
Amen. I realized last summer that I don’t even need to peel them. If my bananas are getting on the edge of over-ripe and I’m not ready to use them, I just toss them in the freezer as is. When I want a smoothie, I just peel and break in half then add the other ingredients to the blender. They still peel just fine, IME. And agreed - freezing the bananas makes the smoothies creamier.
