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!
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.