1. Peel and dice your potatoes, leaving them really chunky. Place them into a pot and cover with cold water. Add a generous amount of sea salt and a pinch of bicarb soda and bring to a boil. Boil until completely tender.

2. Preheat your oven to 200C fan-forced (215C conventional).

3. Drain potatoes through a sieve or colander and bash them about a bit to make edges rough.

4. Put ghee on a baking sheet and place it in oven to preheat. When it's nice and hot, tip the potatoes onto the sheet and toss them around until well-coated. Bake for 45-60 minutes. Exactly how long will depend on the kind of potatoes. You want them to be golden brown and crispy all over, so stir them around and rotate your pan every 20 minutes or so. 

5. When done, remove them from the oven, toss with flaky sea salt and serve hot. 

*Note: Ghee can be purchased already prepared. To make your own, simply place 150g butter in a pot and melt and simmer until all the liquid has evaporated and the butter is just beginning to brown. Quickly strain it through a fine sieve and store in the fridge to use as needed.

This recipe features in Good Weekend's festive feast