For classic crispy-on-the-outside, fluffy-on-the-inside roast potatoes, you’re usually looking at about 30–60 minutes in a hot oven, depending on the temperature and size of the pieces.

Quick Scoop

  • At 425°F / 220°C: small 1‑inch chunks take about 20–30 minutes, turning once, until browned and fork‑tender.
  • Around 400°F / 200°C: plan on 45–60 minutes total, especially if you’ve parboiled them first for that classic “roast dinner” style.
  • Lower oven temps mean longer cook times: for 1‑inch pieces, about 45–50 minutes at 350°F, 35–40 minutes at 375°F, 30 minutes at 400°F, and 20–25 minutes at 450°F.
  • They’re done when the edges are golden and crisp and a fork slides in easily to the centre.

Simple timing example

If you cut potatoes into 1‑inch pieces and roast at 425°F / 220°C on a preheated tray with oil:

  1. Toss with oil, salt, pepper, and any herbs.
  2. Roast 20 minutes, flip.
  3. Roast another 5–15 minutes until deep golden and crunchy at the edges.

TL;DR: For most home ovens, think “medium chunks at high heat for about half an hour,” and stretch towards an hour if you like them extra crunchy or are roasting larger pieces.

Information gathered from public forums or data available on the internet and portrayed here.