Impressive Super Crisp Potatoes

IMPRESSIVE SUPER CRISP POTATOES
4 ½ lbs. russet potatoes, rinsed and peeled
2 T. white vinegar
2 T. kosher salt, plus more for taste
¼ c. ghee or clarified butter
1 T. seasoned salt
1 t. chili powder
1 t. dried basil
1 t. ground cumin
1 t. black pepper

1. Adjust oven racks to lower and upper positions.
2. Preheat oven 500.
3. Place potatoes in large pot and cover with cold water until water is at least 1” above potatoes.
4. Add vinegar and salt to pot.
5. Bring to boil over high heat.
6. Lower heat to simmer until exterior of potatoes are tender, about 10 minutes.
7. Drain and cut into 2” chunks.
8. Transfer potatoes to large bowl.
9. Add ghee to potatoes, tossing to coat.
10. Add seasoned salt, chili powder, basil, cumin and black pepper. Toss to coat.
11. Divide potatoes evenly between two heavy-rimmed baking sheets.
12. Bake until bottoms are crisp and golden, about 20 minutes.
13. Flip potatoes.
14. Bake until other side is golden, about 20 minutes.
15. Serve.