Recipe Background
Crispy Roasted Potatoes: A moving-day meal with comfort and warmth.
Moving into my first house, I found myself in a kitchen that felt like stepping into a blank canvas. Amidst unpacked boxes, the idea of cooking a comforting meal seemed ideal. I rummaged around and found a bag of russet potatoes—my go-to ingredient when seeking solace. Armed with these potatoes, I aimed to make something crispy and golden as a token of new beginnings. Turning up the oven to a dramatic 500 degrees felt audacious in a delightfully reckless way, setting the stage for what would become a household classic.
Amid the chaos, white vinegar was the secret weapon, softening the potato exteriors while giving them a subtle tang. Draining them meticulously added to the anticipation. A generous mix of ghee created a rich, buttery layer that clung to each piece like an affectionate embrace. Seasoning entered the scene with an array of spices: chili powder adding warmth, dried basil lending an aromatic depth, and ground cumin providing mystery. I laid the seasoned chunks on baking sheets, ensuring space for each piece to develop its own character. Forty minutes later, the kitchen smelled like home, and those potatoes came out just the way I'd hoped—crisp on the outside with a fluffy heart.
Leaving them to cool for a few moments before scoring a taste ensured they were ready for their close-up. Sharing that meal with a few helpers who'd come to aid the move etched a warm memory of comfort and adventure. These crispy roasted potatoes soon became a go-to for every celebratory gathering, grounding each milestone with hearty deliciousness.
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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