Roast Potatoes: Prevent Sticking With These Easy Tricks

Roasted potatoes are a delicious side dish, but they can be tricky to cook if they keep sticking to the pan. Scraping potatoes off your roasting tin can be frustrating, and it can ruin your meal by making your potatoes less crispy. There are several reasons why your potatoes might be sticking to the pan, and several solutions to this problem.

Use waxy, low-starch potatoes

Waxy, low-starch potatoes are ideal for roasting because they hold their shape well and have a firm yet creamy texture. Examples of waxy potatoes include red potatoes, fingerlings, new potatoes, baby potatoes, Dutch Cream, Kipfler, Nadine, Nicola, Patrone, Pink Eye (Southern Gold), and Pink Fir Apple.

When roasting waxy potatoes, it is important to note that they require a different approach than starchy potatoes. Here are some tips to help you get the best results:

• Preheat your oven to 370-375 degrees Fahrenheit. While most recipes recommend a hotter oven for a shorter time, you can achieve equally crisp potatoes by cooking at a lower temperature and finishing them under the broiler.
• Wash and cut the potatoes into bite-size pieces. You can remove the skins if you prefer, but keeping them adds colour and flavour.
• Boil the potatoes for 4-5 minutes. Drain them thoroughly and pat them dry to remove excess moisture.
• Line your roasting pan with parchment paper to provide a disposable non-stick surface and reduce the need for excess oil.
• Lightly coat each potato piece with olive oil and season them with your favourite herbs and spices. Toss them well to ensure even coating.
• Bake the potatoes for about an hour in the middle rack of the oven. Use a spatula to turn them every 15-20 minutes for even cooking.
• For extra crispness, finish the potatoes under the broiler for 2 minutes. Keep a close eye on them to avoid burning.

By following these steps and choosing the right type of potatoes, you can greatly reduce the chances of your roast potatoes sticking to the pan. Enjoy your perfectly roasted potatoes!

Parchment paper

To use parchment paper, first cut a piece to the size of your baking sheet. Then, after tossing your potatoes in olive oil and your chosen seasoning, spread them out in a single layer on the parchment paper. This prevents uneven cooking and stops the potatoes from sticking to the paper.

Roast your potatoes at a high temperature of around 450°F for 40 minutes. The high temperature will give your potatoes a crunchy exterior. If you want to add extra crispness, finish them off under the broiler for two minutes, but be careful, as they can quickly go from crispy to burnt.

Once cooked, you can simply dispose of the parchment paper, leaving your pan clean and free from any stuck-on potato.

Heat management

The most important thing to ensure your potatoes don't stick to the pan is to make sure the pan is hot enough before you add the potatoes. This is crucial because if the pan is not hot enough, the potatoes will stick. Preheat your pan in the oven or on the hob before adding the potatoes.

It is also important to note that the type of oil or fat you use matters. Oils with a lower smoke point, such as olive oil, are not suitable for cooking at high temperatures. Instead, opt for oils with a higher smoke point, such as coconut oil, or animal fats such as lard, duck or goose fat.

Additionally, the temperature at which you cook your potatoes is important. Most recipes call for less cooking time in a hotter oven, but you can achieve equally crisp roasted potatoes by cooking at a lower temperature (370-375°F) and then finishing them under a broiler/grill.

If you are using a fan oven, you may need to cook your potatoes for a little longer to ensure they don't stick.

Oil or fat

First, ensure you are using a high-smoke-point oil or fat. Olive oil, for example, has a low smoke point and is therefore not ideal for roasting potatoes at high temperatures. Instead, consider using goose fat, duck fat, lard, coconut oil, or tallow.

Next, heat your roasting tin in the oven before adding the oil or fat and returning it to the oven to heat further. Alternatively, heat the oil or fat in the roasting tin on the hob. Ensure the oil or fat is very hot before adding the potatoes to the tin.

Coat each potato piece lightly with oil or fat. You can do this by tossing the potatoes in a bowl with the oil or fat, or by giving the potatoes a wiggle in the tin to ensure they are coated all over.

Finally, do not flip the potatoes too early. Allow them to roast for at least 20 to 25 minutes before turning them.

Flip timing

For even cooking, it is recommended to flip potatoes every 15 to 20 minutes. However, some sources suggest letting them cook for up to 40 minutes before flipping. This longer wait time allows a crust to form, making it easier to flip the potatoes without them sticking to the pan.

Additionally, it is important to ensure that the pan is hot enough before adding the potatoes. A cold pan can cause sticking and even lead to overcooking. Preheat the pan in the oven or on the hob before adding the potatoes, and be sure to coat the pan with oil or fat to create a barrier that prevents sticking.

The type of potato and the presence of excess starch can also impact sticking. Starchier potatoes tend to stick more, so opting for waxy, low-starch potatoes like fingerlings, red, or new potatoes is advisable. Soaking or rinsing potatoes before cooking can also help remove excess starch, reducing the likelihood of sticking.

Frequently asked questions