Secret to cooking potatoes and them not sticking to the pan??!
Answers: i use oil, and put the potatoes in but after a few minutes there already stuck to the bottom of the pan. the heat isnt too high either, its just right and i let the oil heat up first. anyone know what i could do
A little butter always helps, and make sure you toss and coat them when you put them in. Also, instead of scraping them off the pan, just add a tiny bit of water, they'll lift right off and thatll help cook them as well.
add little butter and pinch of salt
Dry the potatoes off with a kitchen towel before putting them in the oil.....
a healthy way of cooking roast potatoes is to dry roast, part boil potatoes, drain water, leave in large saucepan, add two sprays of any lowfat spray oil, 1 large tablespoon of plain flour, put lid on pan a give a good shake. spray the oven tray or roasting tin with the spray oil and just tip the potatoes on. cooking as normal....no extra fat and no sticking
adding salt will release water which cooks faster. cover with a lid. that will also create condensation. simmer on slow flame.
Let them stick a little longer. The potatoes will pull away from the pan once they begin to carmelize. Also, don't use too much seasoning. Salt the potatoes once they are done or while they are soaking. You also might want to soak the potatoes depending on the type. If you are speaking about baking potatoes just use non stick foil paper.
if you are frying the potatoes, let them stick until they are brown, then it will be easier to move. The pan you are using may be the problem as in it needs to be seasoned. Do the following and then try frying again.
heat pan and oil till darn near smoking. shut down heat, let the pan cool. I will have a brown residue in it. leave it. if there is still oil in the pan, dump add fresh and reheat the pan till pretty hot again and add your potatoes. They should sizzle pretty loud. You said your heat isn't too hot, well maybe it wasn't hot enough?? There is nothing like the perfect pan for the job either. I prefer good old well seasoned cast iron and next to that, cast aluminum. Good luck.