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Crispy Roasted Potatoes

VegetarianSidesOven

Time: 1 hour

Yield: 9 servings

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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!

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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.

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