Begin by washing the baby red potatoes thoroughly under running water to remove any dirt. Halve each potato to create more surface area for crisping.
In a large pot, fill it with water and add a generous pinch of kosher salt. Bring the water to a rolling boil, then carefully add the halved potatoes. Allow them to boil for about 10 minutes.
Once the potatoes have boiled, carefully drain them in a colander. Allow them to sit for a few minutes to steam dry.
While the potatoes are drying, preheat your oven to 425°F (220°C).
Transfer the dried potatoes back to the pot or a large mixing bowl. Add 1-2 tablespoons of ghee, along with kosher salt and black pepper to taste. Toss everything together.
Spread the potatoes out in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for about 30-35 minutes, flipping halfway through.
Once your Perfect Roast Potatoes are out of the oven, give them a final sprinkle of salt if desired, and enjoy while they’re hot.
