For standard bite‑size roasted potatoes at 400°F (204°C), plan on about 25–35 minutes, flipping once halfway through.

Quick Scoop

  • Cut potatoes into small, even pieces (about 1 inch).
  • Roast at 400°F on a preheated sheet pan.
  • Start checking at 25 minutes; many home cooks find 30–35 minutes gives a crispy outside and tender inside.
  • They’re done when they’re deeply golden and a fork slides in easily.

Simple step‑by‑step

  1. Preheat oven to 400°F and place a baking sheet inside while it heats.
  2. Cut potatoes into 1‑inch chunks; dry them well with a towel.
  3. Toss with oil, salt, pepper, and any herbs or garlic you like.
  4. Spread in a single layer on the hot pan, without crowding.
  5. Roast 15 minutes, flip, then roast another 10–20 minutes until browned and tender.
  6. Taste for salt and serve right away.

Timing tips

  • Smaller cubes (½–¾ inch): often closer to 20–25 minutes.
  • Larger chunks or halved baby potatoes: can take 35–40 minutes.
  • Very full pan or crowded potatoes: add 5–10 minutes and toss more than once.
  • Convection fan on: they may brown faster; start checking at 20 minutes.

Tiny story for feel

Imagine you toss in the potatoes, set a 15‑minute timer, and the kitchen slowly fills with that roast‑garlic smell. You flip them once, give them a few more minutes until the edges go deep gold and crackly, and they hit the table still sizzling—soft in the middle, shattering at the first bite. TL;DR: Roast evenly cut potatoes at 400°F for about 25–35 minutes, flipping once; adjust a bit up or down based on size and how crispy you like them.