Quick answer
If you’re roasting potatoes in the oven, 425°F (220°C) is ideal.
Cook time: 25–35 minutes total, depending on dice size and how crowded the pan is.
I used a slap chop (highly recommend for saving time) to dice the potatoes very small. Smaller pieces mean faster cooking, more surface area, and better crunch—especially good if you’re pairing them with something quick like eggs.
How to run it (and why)
First 20 minutes: leave them alone
This gives the potatoes time to dry out. Stirring too early traps steam, which keeps them soft instead of letting them brown.
After 20 minutes: stir or flip once
Expose new sides to the hot pan. I also add a small amount of butter here for extra crisp and flavor.
Final 5–15 minutes: finish until done
Keep roasting until the outside looks right and the inside is tender.
What to look for
- Color: edges turning golden brown, not pale yellow
- Sound: a gentle sizzle when you pull the tray out (water is mostly gone; fat is frying)
- Texture: a fork slides in easily, but the outside resists slightly
Why this timing works
What’s happening here is:
- Water inside the potatoes needs to evaporate first
- Only after that can the starches brown (Maillard reaction)
- Smaller dice = faster moisture loss = shorter cook time
Next time I want to test
- Parboiling and roughing up the edges before roasting, with larger chunks
- A light cornstarch dusting for extra crunch