Sick and tired of scraping potatoes from the bottom of your pan?
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cmbellman/Flickr
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There's nothing quite like the annoying tendency for starchy potatoes to stick to a cooking surface. Luckily, there are numerous techniques home cooks use to fight the cemented spud:
- Preheat your pan first. This isn't a 100-percent nonstick tip, but it does help fight the problem. (Anthony Sedlak of "The Main" has suggested that a sprinkling of salt directly on the pan also helps.)
- Oil 'em up: Toss spuds in oil first. And if calories aren't a problem, add more oil during cooking if the taters start to stick.
- Wash and dry: Rinse the outside of your spud to free it of clinging starch.
- Cast iron: A well-seasoned piece of cast iron will work beautifully for potatoes on the stove top. Toss or flip them now and then; they should slide with ease without requiring a sea of oil.
- Nonstick materials: If you use these pans, they will certainly help, as will products like nonstick foil.
Happy spudsing!
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