So, I like making oven roast potatoes to eat as a snack or a side. I make a big batch and store them in the fridge as long as they last, which usually isn’t long.
I’ve had mixed success, though, with sticking to the bottom of the pan. I tried different amounts of oil, salt and no salt. I had heard in various places that the type of potato made the difference: a waxy potato like a red salad potato work better than a starchy potato like a classic Russet.
It is certainly true that Russet potatoes stick like heck, regardless of how much oil I used. Take two with red potatoes? The grown up, but still waxy and thin skinned version of the little red salad potato.
Some sticking ,but far, far less than with the Russet.
I wonder what happens with a nonstick pan? Hmmmmm . . .