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Peel and cut the potatoes into bite-sized pieces.
Parboil the potatoes in salted water until slightly softened.
Drain the potatoes and let them cool completely.
Heat ghee in a cast-iron skillet over medium-high heat.
Add the potatoes in a single layer and fry until starting to brown.
Season with salt and pepper.
Transfer the skillet to a 400°F oven and roast for 20-25 minutes, flipping halfway, until crispy and golden brown.
Remove the potatoes from the oven and drain on paper towels.
Season with a fine popcorn salt and garnish with chopped chives and parsley.