Why do my roasties stick to the tin?!

[LookingForAChange21]

So I parboil my potatoes, fluff them in a colander and add a sprinkle of flour to coat. They go into a preheated oven with hot oil and I check them every 12-15 mins.

But without fail they stick to the roasting tin and I have to scrape them off! Why?!

What oil are you using? If it contains protein rather than pure fat it can make things stick. Also if the smoking point is too low.

Maybe it’s the flour?
I’ve never put flour on mine and they don’t stick

Not sure what type of tin you’re using but it could be that? I use an enamel roaster and it’s fab. Not like the none stick ones that lose the coating. Plenty of oil/butter x

Try leaving them for longer without turning them!

What temperature is your oven? Needs to be much hotter than you think, IMO.

I would say either not enough oil, a crappy pan or perhaps the flour and oil is making a paste that is then sticking to the pan (possibly due to points one and/or two above!).

I find I have to move my around quite a bit during cooking to keep them coated in oil too, but if I forget, mine tend to stick too.

I don't flour mine but find when DH does then he puts them flat side down and they stick. I put them in, roll them around in the fat but make sure they are not flat side down and they are ok. I also think my goose fat is really not which I don't think he does.

Why coat them in flour? That’s probably why they stick. I just par boil, give a good steam and shake to fluff and then bang them in hot sunflower oil for 45 mins turning once at the halfway mark in a stainless steel tray

Heat the tin until the oil is smoking hot
Put the potatoes in and roll them until all surfaces are oiled
I tend to shake the tin every 15 mins too

Why the flour? If you're keen to coat them in something (although I'm not sure why you need to), then semolina is supposed to add crunch. But hot oven and fluffy edges should give you all the crunch you need.

I heat the fat before putting them in, and always make sure they start off not sitting on their flat/cut edges, just in case. But in reality, they very rarely stick, so that's not really needed.

Leave them much longer before you turn them. They should only need turning once or twice.

I had this issue and agree. Par boil then roast for a full hour without turning.

I use the flour because the BBC site told me too

Today I'll try a hotter oven!

@tapdancingmum

I don't flour mine but find when DH does then he puts them flat side down and they stick. I put them in, roll them around in the fat but make sure they are not flat side down and they are ok. I also think my goose fat is really not which I don't think he does.

Oh yes, I also make sure they're not flat side down to start with.

Surely the flour will stick. I would skip that - I never use it and my roasties are always great.

Do you preheat the oil/fat?

Goose fat is best for roasties, imo.

Also make sure the oven is good and hot, and as others have said don’t put the potatoes in flat side down to begin with.

Once you've peeled them, do you rinse them thoroughly to get rid of the starch?

Agree with others, you need a hot oven, so preheat the tin with the fat in it, and don't bother with the flour. I've always used lard.

I never use flour either ( your reasoning made me laugh op !).
I parboil, steam, shake, hot pan, little oil. And I have recently discovered chip seasoning which is lovely.
3 hours til lunch.

Ohhhh I forgot, we’re having roast chicken today so I get to make roast potatoes too! We’ve got some goose fat left, yay!

Use baking paper or the specific bacofoil non stick foil to line the tray. Nothing ever sticks anymore. Also I've never used flour for roasties

You don't need to check on them that will lower the oven temp every time you open the door.... just leave them alone and check after at least half an hour!

I never shake mine

I'd forget the flour...
use vegetable oil
And make sure the oil is really hot/ smoking when you put them in

And only use Maris piper or red potatoes

I also use flour because BBC told me to! My mum was horrified 🤣

For me it's not a problem if they stick, infact it's better cos those crispy bits that stick on the tin make my gravy extra tasty when the potatos and meat are taken out and the gravy is made in the same pan on the hob.

I think it's the dish you're using. I parboil my potatoes, bash them about in a pan and coat them in flour, then tip them into burning hot oil in an enamel dish. They never stick.

Get a new roasting tin, something very non stick and heavy

maybe leave them longer until you turn them. Sometimes I don't turn mine at all, and before I do turn I'll give them a little prod to see if they move. If not, I leave them; if they do then all good to turn. I love roasties!