Preheat the oven to 500°F. Line a rimmed baking sheet with foil.

Place 2 pounds small baby red potatoes, halved, in a large pot. Add enough water to just cover the potatoes.

Bring the water to a boil over high heat and boil the potatoes about 5 minutes, until they are slightly tender but still firm (a fork should meet some resistance).

Drain the potatoes well in a colander and let them steam-dry for a minute or two so excess moisture evaporates.

Spread the potatoes in a single layer on the prepared baking sheet.

Add 1 tablespoon ghee to the hot potatoes, let it melt, and toss to coat. If they do not appear evenly coated, add up to 1 more tablespoon (use 1–2 tablespoons total) until coated but not swimming in ghee. Season with kosher salt and black pepper to taste.

Roast in the preheated oven about 20 minutes, stirring or turning the potatoes once or twice during roasting, until golden brown and cooked through. Cooking time may vary with potato size—test with a fork and cook longer if needed.