Not talking about the small new potatoes which cook very quickly but Russets that I bought yesterday and many other types before that.
I cut up potatoes into small chunks and put them into the oven along with some chicken to which I added lemon juice, garlic and honey.
Oven temperature was set to 400°F/200°C /Gas 6 and the chicken thighs and legs were cooked after about 50 mins.
But the potatoes were still hard!
I gave them another 20 mins and they were edible but not soft inside.
I have noticed this problem with boiling them too.
Twenty minutes used to be OK but now I'm looking at maybe thirty five minutes or more.
I use an oven thermometer and the problem existed in Israel when I was there and in Lisbon where I'm now living.
Are the potatoes just old?
I remember taking fresh potatoes out of the garden and they were generally cooked in about 15 minutes.
Thanks for any replies,