Parboil potatoes (use two different pots if making sweet and white potatoes) for about 15 minutes or until soft when a knife is inserted. You do not want them mushy but you want them to be cooked through. Preheat your oven to 400 degrees.

Place your melted ghee, garlic and rosemary in the bottom of a large baking dish (9x11 or bigger). Put the baking dish in the oven for 3 minutes to let the garlic and herbs become aromatic. When the potatoes are boiled, one batch at a time (unless you have two colanders)  drain in a colander and allow to steam dry for 1-2 minutes. Carefully, toss the potatoes in the colander creating a rough texture on the sides. These will be the best crispy parts of the cooked potato at the end! Put roughened potatoes in your baking dish and stir to coat in ghee. Salt and pepper to taste, you can always add more if needed. Cook on 400 degrees for 30 minutes.

After 30 minutes, remove from the oven, turn the potatoes and carefully smash each one lightly to allow them to spread a little so they can get even crispier. You are not fully mashing them, just lightly pressing. Place back in the oven for 20-25 minutes, keeping watch to make sure they don't burn. When they are beautifully crispy, pull them out of the oven, add salt if needed and serve.