I'll tell you what I do, and you can compare with what you're doing. Mine stick a tiny bit, but never enough that they mush.
I don't use oil - I spray the baking sheet with cooking spray, and I spray the potatoes with spray as well, before I shake on the seasonings.
I bake them at a high-ish temperature - usually 400 degrees, although I go as high as 450 if I'm in a hurry.
I bake them till they're browned and mostly crispy but not hard (or burnt!), which usually takes 40 minutes at 400. I don't turn them during the cooking, because I've found that it's just not necessary.
I think that the higher oven temperature and waiting till they're crispy is what keeps them from sticking to a point where they'll mush up.
If you're looking to have softer potatoes, and not "fries", try baking them in a slightly deeper pan and covering the pan with foil for half of the cooking time. This makes them more moist and less browned, and I've never had them stick this way, either.
Hope that helps!
Print
Remind Me
Notify Moderator
|
Posts
Well...
