Preparing Yams for Oven for Salmon Dinner

Video Transcript

"Okay, so my last one left to cut. I'm using a big cookie sheet. These do shrink down, you're going to have leftovers, but you want to use a big cookie sheet not to crowd them too, too much, because if you don't leave them enough room they'll just get soggy rather than crispy. So I'm just going to sprinkle some salt on those, and then take my very clean hands and just sort of massage that in. So that they're nice and coated and they don't burn in the oven. If you wanted to add another herb to this, you could as well, but I'm just sticking with--because I've got the dill and the salmon, and then I'm going to use some other herbs in the salad and rest of the meal. So that is done, and I'm going to put that in a 500 degree oven--it sounds really hot, but that's what's going to get them nice and crispy. 500 for 30 minutes, and stir them occasionally."