In a medium saucepan, boil whole potatoes until soft when pierced through with a fork.
Drain potatoes and allow to sit out until skins are entirely dry. (Many times I will boil my potatoes on the weekend during meal prep and then refrigerate until ready to cook them up.)
Drain potatoes and allow to sit out until skins are entirely dry. (Many times I will boil my potatoes on the weekend during meal prep and then refrigerate until ready to cook them up.)
Preheat cast-iron skillet or skillet of choice on medium-high heat.
Salt and Pepper the outside of the potatoes.
Add Ghee to the skillet then crisp up the potatoes on each side until nice and golden brown. (You can add more ghee if desired).