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Potatoes sticking to my non-stick baking tray
yesman2012
Posts: 2,104 Forum Member
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I've been making oven cooked chips, but every time the potato pieces stick to what is supposed to be a non-stick baking tray. Why?
I've even covered the base of the tray with a bit of oil and I've also oiled up the potato pieces as well.
I've even covered the base of the tray with a bit of oil and I've also oiled up the potato pieces as well.
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Have you washed the potatoes to remove the starch?
Other things you could try are baking/greaseproof paper, tinfoil or a silicone sheet.
It's an ASDA George 'quality living' brand, cost me £3. Its not the cheapest one on the shelf but its not the most expensive either. It seems pretty bog standard to me, I thought it would do the job.
I've only washed the potatoes on the outside, I don't bother peeling them.
If I put tinfoil, surely the same thing would happen, only that the chips would be sticking to the foil instead. It would still be a pain in the arse to remove them one by one.
When I make chips I tend to soak them in a bowl of cold water with a dash of white wine vinegar for an hour.
so is the starch is making them stick to the tray?
and apart from that, is there anything wrong with leaving the starch?
There's nothing wrong with starch apart from it being 'starchy'. I find if I don't wash off the starch the chips brown too quickly. No scientist but I imagine starch -> sugar
How long have you had it?
I recently bought a "not cheap" nonstick frying pan.
It was crap within months despite being properly cared for.
Edit: just thought - are you putting them on a cold tray and then inserting tray when oven is ready?
If so, try leaving the tray in first then chucking the chips onto the hot tray when ready.
Leave the foil and the residual oil on the tray after use and the second time put the tray in the warmed oven as before and this time and subsequent uses the chips won't stick. I buy the cheap light grey non-stick baking trays from Wilkinsons (37 x 25cm) which retain their shape and rigidity.
This the method I use as well and no sticking problems at all. It is all about coating the potatoes in oil first.
I seasoned it when I first used it and tried everything I could think of, nothing worked. I ended up chucking the thing out. Sometimes you can just get a dodgy one.
No problems with any of my other tins.
This is also with various experiments of oil or fat, foil or not, dry or not, all sorts of stuff.
I have found that when you first get something out of the oven, if you try to get it off the tray straight away it will nearly always stick, let it cool for a couple of minutes first, and it will have unstuck itself.
In a deep fryer, I cut them big, proper chips, healthier and definitely tastier chips.
I'm getting rid of my oven!
It only melts the Mars Bars anyway.
No, no, no.
I got rid of my fryer months ago, I use my air fryer for chips. If done right then there is little difference in the taste.
i notice a lot of people are now doing this chips in oven thing lately, my sister does it.
Starch is a problem and will make the chips stick, but I never licked non-stick anyway.
Slimming World recommend doing chips sprayed with fry light in the oven so I suspect it's caught on.
I buy greaseproof paper from Home Bargains and line my oven trays with it when I do roast potatoes or bread rolls. Saves time on washing up.