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.. or vegetable oil
2 teaspoons seasoned salt
1/2 teaspoon chili powder
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 Adjust the oven racks to the lower and upper positions.
2 Preheat the oven to 500 degrees F.
3 Place the potatoes in a large pot and cover them with cold water until the water is about 1 inch above the potatoes.
4 Add the vinegar and salt to the pot.
5 Bring the water to a boil over high heat.
6 Lower the heat to low and simmer until the exteriors of the potatoes are tender, about 10 minutes.
7 Drain the potatoes and cut them into 2-inch chunks.
8 Transfer the potatoes to a large bowl.
9 Add the ghee to the potatoes, tossing to coat.
10 Add the seasoned salt, chili powder, basil, cumin, and black pepper, tossing to coat.
11 Divide the potatoes evenly between two heavy-rimmed baking sheets.
12 Bake until the bottoms are crisp and golden, about 20 minutes.
13 Flip the potatoes using a rubber spatula.
14 Bake until the other side is golden brown, about 20 minutes.
15 Serve immediately.
Time: 1 hour
Yield: 6 servings
Note: Butter or vegetable oil can be substituted for Ghee;