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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!

            1. mine never stick - besides covering the potatoes in a lil layer of oil and seasonings, i also oil the baking sheet - or alum foil - sometimes i turn them and sometimes not , but they never stick - i roast at 375 usually for an hour - dries them out more

              1. i use a pyrex and never had an issue. i drizzle oil over the potatoes, season and put them in a 400 oven.

                1. Just to chime in, foil won't work with anything that might take a spatula to free. Unless there are too many potatoes, I'd use an all-metal fry pan to make things easier to clean.

                  1. Btw - Reynold's makes a wonderful Non-stick foil. It works really well - even melted cheese doesn't stick to it.

                    1. Jfood encountered this problem over and over and over again. And he is trying not to use oild whenever possible, but dry potatoes and lightly oiled potatoes always stuck. He then tried Reynolds Non-Stick foil and it works very well so he would recommend that as a first step. Someone else on these boards also recommended parchment paper and jfood wis goinf to give that a try the next time.

                      1. Old Dumbkeg sez, use a well seasoned good ol' cast iron pan right in the oven. Will even keep 'em hot at the table.

                        1. Parchment paper! I had the sticky potatoe problem too and parchment is the way to go.