Recently I've been roasting potatoes in approximately 1" cubes and then making a salad with green beans and dill-cucumber-yogurt sauce. Delicious, but my potatoes are seriously sticking when I roast them. I usually chop them up, douse them in olive oil and salt, toss them, and put them in a 400 oven (really similar to Tad's Roasted Potatoes, which Amanda linked to in her squashed potato recipe this week). Even if I stir a lot or put in more olive oil, they always leave bits of potato behind when I remove them, and they're always fused to the pan. I'm using an enameled cast iron pan. How can I prevent this?
Join the party—there'll be cake.
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