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.