Place potatoes in large stock pot and cover with cold water and salt. Boil potatoes until fork tender, but still intact. Approximately 15-20 minutes.
Remove potatoes from water and let them cool on a baking sheef for 10 minutes before smashing.
Using the back of a spatula or even the palm of your hand smash each potato flat.
Heat a sauté pan on medium heat. Melt ghee in hot pan. Place potatoes in pan and sear for 5 minutes per side or until crispy. Do not overcrowd, sear potatoes in two rounds if necessary.