Potato Help

[Aliantha]

I never used to par boil, but my step mum makes the best roast potatoes, so I watched her a while ago and that's how she did it.

I don't get them stuck to the pan, but I do use a stainless steel baking tray, so maybe that helps. I usually have my oven at about 225 for potatoes and other root veges. Normally I cut a fist sized potato into quarters then par boil for about 5 mins. Drain while hot then put them in a large bowl. I find the excess moisture dries out pretty quickly if you let them sit for a while. After that I pour a liberal amount of oil over the top with whatever herbs (usually rosemary and sage or something like that) and toss them around for a while till they're glistening all over, then it's into the pan and into a hot oven.

I think the pan I use has a lot to do with them not sticking because it's quite thin and heats instantly. I've never been fond of heavy roasting pans for no particular reason other than that the weight of a family sized roast plus a heavy pan can be a bit of a problem.

I think the baking paper idea is a good one. That was going to be my first suggestion, but it's already there as I suspected it would be. I line my meatloaf pan with baking paper too because it just makes things so much easier.