[cooking] What is that? | Why can't I cook potatoes right?

I walked into the kitchen yesterday and saw a clear bag of something on the counter. "What is that?" I thought. "What- Are those potatoes? Chicken nuggets? What the-" Upon closer inspection, I saw that they were old fashioned donut holes. I have no idea where they came from but I could hazard a guess...

AMY: What are those?

DOLLAR: Donut holes.

AMY: Where did they come from?

DOLLAR: The middle of donuts.

AMY: Ha ha ha. Seriously, though.

DOLLAR: My sister.

AMY: She stopped by?


AMY: Hmm... It kind of freaks me out when I see something I don't recognize in my kitchen. Is that totally psycho?


* * *

In other cooking matters, I cannot seem to roast/brown potatoes without them sticking to the pan. I'll use a spatula to try to get them to come off the bottom but then they rip. Soon, I'm left with broken potato pieces in the pan and I feel like throwing the food against the wall. I like to cook and I cook a lot and I know how to cook but this is the one thing that's really bothering me right now.

Example 1: Home fries. Chop potatoes in to large chunks, melt butter in pan over medium/medium high, throw in potatoes, stir to coat, leave alone for 10 minutes, try to turn, stick, rip, bits falling apart, get extremely frustrated.

Why can't I do this?

Example 2: Oven roasted herbed new potatoes. Chop in half, toss in bowl with olive oil and herbs, throw into roasting pan, roast at 400 for 40-50 minutes, shake/turn, everything looks good, cook for another 30 minutes, everything is stuck to pan. Not burned, just stuck to pan. Try to turn/move, potatoes rip. Get extremely frustrated.

I follow recipes, I swear. Boo hoo, boo hoo hoo hoo (this is me crying) boo hoo. Does anyone have a perfectly roasted potato recipe for me to try? I'm desperate.


scully said...

Seems like your method should work. My suggestion would be to look into new cooking trays. Maybe those airfoil ones that have a space in between that are designed to keep cookies from burning? Or maybe use a silpat? I love them for cookies, but I haven't tried them with potatoes.

Good luck!

Shelby said...

Yeah...are you using a really dark-surfaced pan, maybe? So that the oil cooks off faster than it should and thus isn't there to lube your potatoes up long enough?

Eww...potato lube...*giggles*

anyway - I say try a new pan, too. I have some basic Farberware non-stick ones that I got for Christmas which rock my little kitchen world.

amy said...

I've seen a couple recipes that say to cook the potatoes on a non-stick cookie sheet. I have a small Circulon skillet that I only use for eggs. I'll see how expensive Farberware and Circulon are at Amazon. I didn't want to have to get a new pan but sometimes the prices are so low...

Lisa said...

My roasted potatoes used to stick too, until I started putting my pan in the oven for a couple of minutes to get it nice and hot before putting the oiled up potatoes on it. That's a Tyler Florence trick. :)

Liz said...

Good old cast iron skillets work the best. I make roast taters all the time. Wicked Good Stuff!