You’ll generally roast potatoes for about 30–60 minutes in a hot oven, depending on the size of the pieces and the oven temperature.

Quick Scoop

  • Small chunks (about 1 inch) at 220°C / 425°F: 20–30 minutes until golden and tender.
  • Medium chunks at 200°C / 400°F: around 30–40 minutes.
  • Classic “Sunday roast” style at 200°C (180°C fan): about 1 hour, turning a couple of times for even crispiness.
  • Many home cooks report 30–40 minutes at 180–200°C, checking and turning around the 30‑minute mark.

Key timing ranges

  • At 220–230°C / 425–450°F: 20–30 minutes for 1‑inch pieces, very crisp outside, soft inside.
  • At 200°C / 400°F: 30–40 minutes for standard chunks.
  • Around 180°C / 350–375°F: 35–50 minutes, a bit gentler but more forgiving.

A simple example: toss 1‑inch potato chunks with oil, salt, and pepper, spread in a single layer, roast at 220°C / 425°F, and start checking at 20 minutes; they’re usually perfect by 25–30 minutes.

TL;DR: For most everyday dinners, aim for 25–35 minutes at 220°C / 425°F for small pieces, or up to about an hour at 200°C for big, traditional roasties, turning once or twice until crisp and deep golden.

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