We very rarely eat potatoes but if I want to do baked, I do Baked and hang the size and shape.
However, far more likely to do them Italian roast style - cut into small chunks, spread in an ovenproof dish and douse with liberal chopped garlic and rosemary then a drizzle of olive oil and s&p. Shake about then bake at 200 till golden and crusty. Shake once or twice during cooking. Time depends on quantities so about 35 to 40 minutes for we three but longer when we have guests.