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.