Preheat oven to 500 degrees F and line a rimmed baking sheet with foil.

In a large pan or pot add potatoes and add water just until it covers the potatoes.

Turn the stove to high and bring the potatoes to a boil. Boil for about 5 minutes or just until they are slightly tender but still a little difficult to get a fork through the potato. 

Strain potatoes and add to prepared baking sheet.

Toss with 1 tablespoon of ghee (let it melt over the hot potatoes and then stir) and season with the desired amount of kosher salt and pepper. If the potatoes do not seem evenly coated with ghee add a little more ghee. You don't want the potatoes to be swimming in butter but you don't want them to be dry. 

Roast for about 20 minutes until they are perfectly browned. Make sure to stir the potatoes once or twice during roasting. Also, the potatoes' final cooking time will depend on their size. If you cut larger chunks they will take longer to cook. Make them super small and they will take less time.