About
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 pepper
Directions
Step 1 -Adjust the oven racks to the lower and upper positions.
Step 2 -Preheat the oven to 500 degrees F.
Step 3 -Place the potatoes in a large pot.
Step 4 -Cover the potatoes with cold water. The water should rise to about 1-inch above the potatoes. Add the vinegar and the salt.
Step 5 -Bring the water to a boil over high heat.
Step 6 -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.
Step 7 -Drain the potatoes.
Step 8 -Cut the potatoes into 2-inch chunks and transfer the chunks into a large bowl.
Step 9 -Add the ghee to the bowl, mixing to combine.
Step 10 -Season the potatoes with seasoned salt, chili powder, basil, cumin, and black pepper.
Step 11 -Divide the potatoes evenly between 2 heavy rimmed baking sheets.
Step 12 -Roast until the bottoms of the potatoes are crispy and golden, about 20 minutes.
Step 13 -Flip the potatoes with a rubber spatula.
Step 14 -Bake until the other side is golden and crisp, about 20 minutes.
Step 15 -Serve immediately.
