Preheat oven to 425° and line a baking sheet with parchment paper.
Place cleaned potatoes into a large pot and cover with water. Add ¼ tsp of salt to the water and bring to medium heat.
Bring the water to a boil and cook until fork tender, which should be about 20 minutes.
Drain potatoes and allow to cool to the touch, about 5 minutes. Once cool enough, transfer potatoes to the sheet, spaced apart.
Using a spatula or bottom of a glass/jar, smash the potatoes. The thinner, the crispier!
Drizzle avocado oil and melted ghee (if using) over top of the potatoes and then add the seasonings, ensuring the potatoes are evenly covered.
Cook for 25 minutes or until crispy. Allow to cool, then top with fresh herbs and chopped bacon, if you'd like. Drizzle with homemade ranch or dip into Garlic and Chive Aioli!
