I also par boil the potatoes. This allows your to cook the potatoes at a super high temperature without burning the outside before the middles are tender.
Can you freeze these potatoes?
Yes! Lay the cooked potatoes on a baking sheet. Place in freezer for 1-2 hours until frozen. Add them to an airtight container or plastic bag. When ready to reheat, preheat oven to 425 degrees. Bake for 20-25 minutes, or until the potatoes are warmed and crispy.
Adjust oven racks to lower and upper position and preheat oven to 500F degrees.
In a large bowl, soak potatoes in cold water for 10-15 minutes.
In a large pot, add the potatoes and cover with cold water by 1-inch. Add 2 Tablespoons salt and 2 Tablespoons vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 10 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes, cut into 2-inch chunks, and transfer to a large bowl.
Add ghee to bowl with potatoes. Season with seasoned salt, chili powder, basil, cumin, and black pepper.
Divide potatoes evenly between two rimmed baking sheets. Bake for 20 minutes, or until the bottoms are crisp and golden. Remove from oven and flip potatoes using a rubber spatula (just trust me, it works!). Continue baking for another 20 minutes, until other side is golden brown. Serve immediately with ketchup or dip of choice.