The Scoop
These potatoes understood the assignment: maximum crunch, fluffy middle, zero regrets!
Parboiled russets get tossed in ghee and a warm mix of chili, cumin, basil, and seasoned salt before hitting a seriously hot oven.
The result? Golden, craggy edges and irresistibly fluffy centers that can turn almost any meal into a better one!
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.
- Serve immediately.
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