Use this quick guide for roasted potatoes in the oven: 50-70 minutes at 230°C, the main factors that change the result, and a doneness or safety reminder.
A practical starting range for roasted potatoes in the oven is 50-70 minutes at 230°C. This page is built to answer the cooking-time query fast without burying the useful part under a long recipe story.
Use the clock as guidance only and confirm doneness with a skewer test, texture check, or other reliable visual cue.
The result usually shifts most with chunk size, parboil vs raw, oil amount, so treat the range as guidance rather than a guarantee.
{
"food": "roasted potatoes (chunks)",
"referenceTempC": 230,
"referenceTimeMin": 50,
"referenceTimeMax": 70,
"safeMinInternalTempC": null
}A practical base range is 50-70 minutes at 230°C. Start checking a little before the end of the range instead of waiting for the last minute.
Because chunk size, parboil vs raw, oil amount can move the real finish time more than most people expect.
Start checking a little before the end of the range, especially if the piece looks thinner or smaller than average.
Not always, but it can still help. For baking or lower-risk foods, visual doneness and texture checks are often the main signal.