Recipe Background
These super crisp potatoes stand out with their perfect golden crunch and delightful simplicity, offering an easy yet impressive side dish.
The first time I made these super crisp potatoes was during a unique milestone in my life—a laid-back evening with friends after my very first promotion. We gathered in my tiny apartment, the night air buzzing with laughter and anticipation. I wanted something both special and comforting, a dish that everyone could dig into without fuss. As I rinsed and peeled a pile of russet potatoes, I realized how much they reminded me of simpler times, when kitchen essentials were my only tools. The big pot of water bubbled away on the stovetop, a pinch of vinegar and a heavy hand of kosher salt creating the perfect start. It's funny how the right mix of vinegar can transform something as ordinary as a potato into something almost magical. I found myself savoring the way the ghee oozed over the steaming hot potatoes, the aroma instantly filling the room.
Ingredients
- 4 1/2 pounds russet potatoes rinsed and peeled
- cold water to taste
- 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
- fresh rosemary leaves optional, to taste, for garnish
Directions
- Adjust the oven racks to the lower and upper positions.
- Preheat the oven to 450 degrees F.
- Place the potatoes in a large pot and cover them with the cold water until the water is about 1 inch above the potatoes.
- Add the vinegar and the salt to the pot.
- Bring the water to a boil over high heat.
- Lower the heat to low and simmer until the potatoes are fork-tender, about 10 minutes.
- Drain the potatoes, then cut them into 2-inch chunks.
- Transfer the potato pieces to a large bowl.
- Add the ghee to the potatoes, tossing to coat.
- Add the seasoned salt, the chili powder, the basil, the cumin, and the black pepper, tossing to coat.
- Divide the potatoes evenly between two heavy-rimmed, parchment-covered baking sheets.
- Bake until the bottoms are crisp and golden, about 20 minutes.
- Flip the potatoes using a rubber spatula.
- Bake until the reverse sides are golden-brown, about 20 minutes.
- Garnish with the rosemary leaves and serve immediately.
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