Crispy Roasted Potatoes really don't need any kind of introduction. Everyone loves Crispy Roasted Potatoes! Crunchy on the outside, tender on the inside, seasoned with herbs and spices for a little heat, this is the ultimate side dish. It's almost impossible to find a dish these potatoes can't pair well with, which is good; you'll be looking for every excuse to make them. Whether as a side or a snack, these potatoes can't be beaten!
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 pepperDirections
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.
Serve immediately.
