LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
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
- Adjust oven racks to lower and upper positions.
- Preheat oven 500.
- Place potatoes in large pot and cover with cold water until water is at least 1” above potatoes.
- Add vinegar and salt to pot.
- Bring to boil over high heat.
- Lower heat to simmer until exterior of potatoes are tender, about 10 minutes.
- Drain and cut into 2” chunks.
- Transfer potatoes to large bowl.
- Add ghee to potatoes, tossing to coat.
- Add seasoned salt, chili powder, basil, cumin and black pepper. Toss to coat.
- Divide potatoes evenly between two heavy-rimmed baking sheets.
- Bake until bottoms are crisp and golden, about 20 minutes.
- Flip potatoes.
- Bake until other side is golden, about 20 minutes.
- Serve.