My potatoes have separation anxiety
September 28, 2018 11:43 AM Subscribe
If I'm roasting or pan-frying chunks of potato, when I go to turn them, the crispy browned bit on the bottom (the bit that's the whole point of roasting or frying potatoes!!) often sticks to the pan, and the rest of the potato chunk comes away without it. This happens in pyrex, aluminum, or cast iron, and it happens regardless of how generous I am with the oil. I can scrape the crispy stuff back up with a spatula, but I'd rather it stayed attached to the potato to begin with. What's the secret here?