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Ingredients
  • 4 ½ pounds of russet potatoes, rinsed and peeled
  • 2 tablespoons white vinegar
  • 2 tablespoons kosher salt, plus more to taste
  • ¼ cup ghee
  • 2 teaspoons seasoned salt
  • ½ teaspoon chili powder
  • ½ teaspoon dried basil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
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