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Apr 1, 2008 04:41 PM

Potatoes that stick - please help!

My husband is making me dinner tonight, and he made quartered red bliss potatoes seasoned with olive oil, oregano and garlic. He put them on a baking sheet lined with foil and baked at 425 for about 20 minutes until they were tender and golden. Then, he pulled them out of the oven, and they were all stuck to the foil. Does this happen to other people? Is there a way to keep them from sticking so bad? Is it the foil - is that a bad idea? Please help him - I don't want this to be the last dinner he makes me :)


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  1. It was probably the foil, but also could have been that he didn't use enough oil -- unless you are using a well-seasoned cast iron pan, or something non-stick, you really can't skimp on the oil for roasted potatoes. When I roast potatoes, I start them on the stove (in a pan that can go from stove to oven), so that the potatoes form a "seal" before they go into the oven. You want to use a pretty high heat, too, like 375-400.

    1. Yeah, I think the foil is a bad idea. This is one of those instances where you're gonna have to suck it up and clean the pan :) (I do like using foil myself whenever possible, though.)

      Here are some techniques that have worked for me:
      - get the potatoes really dry after cutting and before you do anything with them
      - place the pan in the oven while it is preheating. They are much less likely to stick in a heated pan (or corningware).
      - mix your dry potatoes with oil and other flavorings (herbs, shallots, whatever) in a separate bowl - film the bottom of the pan with additional oil before adding the potatoes, then right back into the oven.
      - check on them halfway through cooking to make sure all is OK and give them a flip with a spatula. There may be some resistence but hopefully not too much.

      Hope that helps!

      1 Reply
      1. re: TongoRad

        Thanks guys. Very helpful! I'll certainly pass this on to my man....

      2. Anytime we make roasted potatoes we just use a well seasoned baking sheet - no foil required, toss in olive oil, and whatever seasonings and roast...for 20-25min(depending on how large they're cut) at 425F but we also turn them every 10 minutes... maybe that's the difference because I know if I've neglected to turn them they will tend to stick a bit.

        1. Actually, I use no oil, just a little bit of butter, in either a Pyrex pan or a disposable foil pan (I mainly use the disposable pan on the grill) . I agree with maplesugar, you do have to turn them about every 15 or 20 minutes, and BTW, 20 minutes would not be long enough for me. 45 minutes at anywhere from 350 to 400 (depending on what else is in the oven) is more like it. I do generally use red potatoes. As an added bonus, toss in thick slices of onion after about 25 minutes, and they will be sweet and tasty by the time the potatoes are done. Tell him not to give up - this is the easiest side dish to make and my husband's #1 request.

          1. Definately preheat the pan / foil then oil heat a bit and then potatoes.. should work!