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.