Crispy Roasted Potatoes
Ingredients
4 1/2 pounds of russet potatoes, rinsed and peeled
2 tablespoons white vinegar
2 tablespoons kosher salt, plus more to taste
1/4 cup ghee
2 teaspoons seasoned salt
1/2 teaspoon chili powder
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
Directions
Adjust the oven racks to the lower and upper positions.
Preheat the oven to 500 degrees F.
Place the potatoes in a large pot. Cover the potatoes with cold water. The water should rise to about 1-inch above the potatoes. Add the vinegar and the salt. Bring the water to a boil over high heat.
Reduce the heat to a simmer and cook until the exterior of the potatoes is tender, for about 10 minutes. The potatoes should still provide some resistance when poked with a paring knife. Drain the potatoes.
Cut the potatoes into 2-inch chunks and transfer the chunks into a large bowl.
Add the ghee to the bowl, mixing to combine.
Season the potatoes with seasoned salt, chili powder, basil, cumin, and black pepper.
Divide the potatoes evenly between 2 heavy rimmed baking sheets.
Roast until the bottoms of the potatoes are crispy and golden, about 20 minutes.
Flip the potatoes with a rubber spatula.
Bake until the other side is golden and crisp, about 20 minutes.
