How Long to Roast Potatoes at 200°C

45–60 minutes at 200°C (fan 180°C / 392°F, gas mark 6).

Roast potatoes need a hot oven and enough time to crisp without drying out. At 200°C (conventional), allow 45–60 minutes depending on size, after a quick parboil.

The timing that matters

The parboil is as important as the roast: 8–10 minutes in boiling water softens the surface so it can crisp up. Roughed-up, parboiled potatoes going into hot fat is the combination that gives a shatteringly crisp shell. Turn them once, about two-thirds of the way through, so they colour evenly.

Fan vs conventional

A fan oven runs hotter, so drop to 180°C fan and check a little earlier (40–50 minutes). Whatever the oven, go by colour and crunch rather than the clock alone.

Method

1. Parboil peeled, chopped potatoes for 8–10 minutes until the edges soften, then drain well.
2. Rough up the edges in the colander — this is what makes them crispy.
3. Add to hot oil or fat in a preheated tray and turn to coat.
4. Roast at 200°C for 45–60 minutes, turning once, until deep golden and crisp.

How to tell it's cooked

• Deep golden-brown and crisp on the outside
• Fluffy and soft inside when pierced
• A crunch when tapped with a spoon

Times by size

Food safety: Take care with hot oil — add the potatoes gently to avoid splashes. Reheat any leftovers until piping hot all the way through before serving.