Question: This is an olive oil/lemon recipe with wedges of russett potatoes. I have made this before and it's delicious however was looking for a tip so the potatoes won't stick to the pan.
Greek Wedged Potatoes
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Generally i use parchment paper so things don't stick.
Otherwise i use a good thick pan and high heat so the potatoes brown well, but maybe the dish isn't a browned potato dish? I find the problem is not that the browned stuff won;t come off, but if you try to take the potatoes off with a spatula normally the potato is soft and the top part of the potato comes off and the browned part stays on the pan. So make sure you use a pan is perfectly flat, and a good thin but strong spatula to get them off or to turn them. Shove it pressing it towards the pan, with the thought of getting to the other side of the potato (no hesitation, one firm decisive movement) and they should come off.l
Ah, wait, wait,. With broth or other liquid i wouldn't know. Oil yes, but water-based liquids, i'm not sure. Parchment paper often gets too soft with water, though it does prevent sticking, but also liquid in the roasting pan tends to mkae the potatoes even more likely to break apart, and anyway, wouldn't make a brown crust possible.
someone else will have to help you
That's hard to answer without seeing the recipe and knowing what kind of pan you are using. Spraying the "pan" with cooking spray may solve the problem. If you are using a baking dish, butter it first. I bake mine, and sometimes add feta at the end.
Without liquids, except oil, i always use high heat all through the whole time, and they come crispy and browned outside and creamy soft inside. But with liquid you have me there. You can't brown with liquid anyway, at least not till it boils away. Never used a sil pat, don;t even really know what it is.
There's going to be a little sticking to the pan, I just accept that. I make greek roasted potatoes very often and I like the results I get from putting them straight in a pan, no parchment, no foil, nothing. The old fashioned way. I place the potatoes, herbs/spices, olive oil and butter in a roasting pan and cover with foil. Place in a 400F convection oven for about 45min or until the potatoes are tender. Then remove the foil, add as much lemon juice as you like and let them brown. I do put a considerable amount of olive oil The potatoes don't stick to the pan but they leave little impressions on the bottom. I do not use a nonstick pan because of the high heat I cook them in.
Yeah, but i like most of them on my potatoes (since i cook also for myself) - just a few for me - oops, that crust was broken off, too bad, --- *munch*
It is the best part which is why I do t bother with this nonstick cooking business. With a spatula it is possible to remove the potato with its crusty.
Cut the potato wedges in even sizes.
Toss & coat in oil.
Spread out in a pan that is large enough to hold your taters without touching.
Flip/turn them while baking/roasting.
That should keep them from sticking.