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you're going to struggle with raw potatoes cooking correctly to achieve your desired texture. I really suggest at least a partial bake first. try with a timer for 30 minutes (starting with a preheated oven) and then check them every 15 minutes. doing it this way you can take them out when they are still underdone but you have started affecting the change in the sugars and starch that is really necessary for the desired texture. when you decide they are done enough, plunge them in ice water as they will continue to bake on their own otherwise. I would suggest keeping them in until there is just a very slight give when you squeeze them
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