Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 25, 2012 10:10 AM

Home Fries-- Stuck to the pan!!

I'm not a fan of nonstick cookware, don't use it. Tried to make some pan fried potatoes, cut up some Yukon Golds into 1 1/2 inch chunks, heated up some olive oil and spices in a stainless pan and threw them in. But after a few minutes, they started to stick to the pan. The outcome was a burnt mess. Tried little amounts of water, no help. The potatoes need a good while to cook what's the secret of great homefries without burning? Thanks!

  1. Click to Upload a photo (10 MB limit)
  1. I would say the secret is to use a different pan. No matter what kinds of potatoes I am making--home fries, french fries, hash browns, etc., I always use a cast iron pan. Just my $0.02.

      1. re: fourunder

        yes, water?

        my b/f has a pan that everything sticks to, but other than that... heat the pan. heat the fat. don't be afraid of using enough fat to "fry" the food. when the oil is shimmering, add the potatoes. but not too high a heat. let the crust form before trying to move the potatoes.

      2. You can start with chunks of cooked potatoes or thin slices of raw potatoes, but you can't start with big chunks of raw potatoes. I use duck fat and mildly boiled potatoes in 1/2 inch slices, low heat at first, then I up it at the end for a quick brown crisp, cast iron pan.

        1. Those are some big chunks. I cut mine into 1" chunks, maybe even a little smaller. You'll have to use a lot of oil if you're not using cast iron or nonstick.

          1. I NEVER use stainless for any sort of sauteing. NEVER. Only for sauces.

            For pan-fried potatoes I would have gone with a cast-iron pan or - huge gasp - non-stick.