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Greek Wedged Potatoes

post #1 of 13
Thread Starter 

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. 

post #2 of 13

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 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 13
Thread Starter 

ok...not sure about the parchment since there a decent amount of liquid to start off...Olive Oil, some broth, lemon juice. Should I try it anyway?  Also....would you start out with higher heat then lower the the potatoes cook through?  Thanks for the help!

post #4 of 13

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 youfrown.gif

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 13
Quote:
Originally Posted by sidediva View Post

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. 

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.

post #6 of 13

You can always use Non-stick foil.

 

 

I believe in some places it is sold by the name ' Bako-Foil '.

 

Toss all your ingredients in and bake. No mess, no stick ,  no fuss.  Best of all, no dishes.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 13
Thread Starter 

What do you all think about Sil Pat sheet....Can I then use a high temp  to initially brown...then lower the temp and finish cooking all the way through.

post #8 of 13

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. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #9 of 13

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.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 13
The crustys that stick to the pan are the best part. Cooks treat

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #11 of 13
Quote:
Originally Posted by Scubadoo97 View Post

The crustys that stick to the pan are the best part. Cooks treat


Yeah, but i like most of them on my potatoes (since i cook also for myself) smile.gif  - just a few for me - oops, that crust was broken off, too bad, --- *munch*

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #12 of 13
Quote:
Originally Posted by siduri View Post


Yeah, but i like most of them on my potatoes (since i cook also for myself) smile.gif   - 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.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #13 of 13
Quote:
Originally Posted by sidediva View Post

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. 

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.

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