What You'll Need:

• 2 Tablespoons sea salt
• 3 lbs tiny potatoes
• 4 Tablespoons 4th & Heart Original Ghee, melted
• 3 cloves garlic, minced
• 1 teaspoons sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup freshly grated Parmesan cheese
• 3 Tablespoons fresh chives, chopped

Instructions:

1. Bring a large pot of generously salted water to a boil. Add the potatoes, and boil until fork-tender, about 10 minutes. Drain the potatoes thoroughly and let them sit in the colander for 5 minutes to steam dry, this is crucial for crispiness.
2. While potatoes cook, preheat the oven to 450°F and line two large, rimmed baking
   sheets with parchment paper.
3. In a small bowl, whisk together the melted ghee, garlic, salt, and pepper.
4. Arrange the potatoes on the prepared baking sheets, leaving at least 2 inches of space on all sides. Use the bottom of a measuring cup or jar to gently smash each potato to about ½ inch thickness, keeping them in one piece. Brush each potato generously on both sides with the melted ghee mixture.
5. Transfer both pans to the oven, and bake for 30 minutes, or until deeply golden brown and crispy around all the edges, rotating the pans halfway through cooking.
6. Remove from the oven and immediately sprinkle with Parmesan cheese and fresh
   chives. Enjoy while warm!