Why do my roasties stick to the tin?!

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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?!

Don't put them cut side down to start. Also don't move them for at least half an hour. If they are really stuck out them back in and leave for another 15 mins before you move again.
Try and put around edges of roasting tin as well so they can dry out nicely

Lose the flour!

Parboil, or even better par-steam, for 10 minutes. Fluff them up in a colander or with a fork. Put into hot vegetable oil at 220° for 30 minutes. At this stage you'll be able to turn them without them sticking. Five more minutes and they'll be perfect.

Really really hot oil with sime butter chicked in. No flour then leave them for ages before even houng bear them let alone trying to turn them. I give the tray a slight shake after about 40 mins and if they are loose turn them then. I syspect you mught be oar boiling them too mych so thryvend up jeltubg into the pan and welding on. Oarboil thrm less.dont worry if the outsides don't fluff up really (they only go very fluffyvwhen they ate pretty much cooked through), have a really hot oven and you will get fabulous toast potatoes. My roast potatoes sem to be famous so im obviously doing something right.

When you put them on the tray, flip them over and coat all the sides in oil. Then dont touch them for 40 mins

You need high smoking point oil. Not olive.

Roasties tossed in flour is the preferred way in this house!!

I agree you need a really hot oven. I turn mine to the max. According to the dial that's 240 degrees, but it's actually much, much hotter. Hot enough to crack the 'oven proof' knob on my ancient cast iron le Creuset casserole! Also leave them a little longer before turning them. They are less likely to stick if the bases have time to properly dry out and crisp up.

This stuff is your friend it's amazing

Try semolina rather than flour.

Baking paper would solve the problem.

I don't think you need flour either. We just par boil and fluff up and have great roasties.

Don't bother with PAYING for roasting trays.

Pick up some cheap aluminium trays, like the one you can buy ready to roast veg on.
Coat with vegetable oil.
Put in oven on high and bake for 30 mins.

It's just like seasoning a wok - almost nothing will stick to this now.

Never wash it, after use rinse it with clean water and use one of those metal scourer balls to take off any loose material.