Recipe Background
Crispy roasted potatoes with a fluffy inside, seasoned perfectly.
Roasting potatoes until they are crispy and golden is one of life’s simple pleasures. The scent wafting through your kitchen is all at once comforting and inviting. These crispy roasted potatoes boast a perfectly crunchy exterior, thanks to their russet origins and a healthy coating of ghee. The seasoned salt and spices bring warmth and depth, while a touch of vinegar in the boiling water subtly enhances the potatoes’ flavor without overshadowing it.
Biting into one of these golden gems reveals a fluffy, tender interior that contrasts perfectly with the crunchy shell. Rather than a jumble of flavors, there’s a measured harmony among the dried basil, cumin, and chili powder, with the black pepper adding just a hint of heat. For an even crisper result, make sure to flip the potatoes at exactly the 20-minute mark using a rubber spatula—a gentle touch that prevents sticking and ensures even browning.
These are not mere sidekicks at the dinner table—they’re the star. Pass them around at a gathering, and they’re bound to disappear swiftly. Watching them transform from humble peeled chunks to oven-roasted glory is a practice in patience and satisfaction. Just make sure to save a few for yourself before they vanish.
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
- Adjust the oven racks to the lower and upper positions.
- Preheat the oven to 500 degrees F.
- Place the potatoes in a large pot.
- Cover the potatoes with cold water. The water should rise to about 1-inch above the potatoes. Add the vinegar and the salt.
- Bring the water to a boil over high heat.
- 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.
- Drain the potatoes.
- Cut the potatoes into 2-inch chunks and transfer the chunks into a large bowl.
- Add the ghee to the bowl, mixing to combine.
- Season the potatoes with seasoned salt, chili powder, basil, cumin, and black pepper.
- Divide the potatoes evenly between 2 heavy rimmed baking sheets.
- Roast until the bottoms of the potatoes are crispy and golden, about 20 minutes.
- Flip the potatoes with a rubber spatula.
- Bake until the other side is golden and crisp, about 20 minutes.
- Serve immediately.
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