Bring a pot of water to boiling and then add the potatoes. Allow them to boil for 5-8 minutes or until potatoes are a little soft to the touch.
Oil your baking sheet with olive oil to prevent sticking and then spread your potatoes in an even layer on the baking sheet. You don't want one on top of another or they won't brown as well.
Use a potato smasher or fork to gently press down on each potato so they are a bit flattened. A potato smasher does a better job because it evenly flattens the potato. You'll have more potatoes fall apart if you use the fork but don't sweat it. They'll taste delicious anyway.
Melt your ghee in a microwave safe dish or on the stove. Stir the garlic into the ghee. Pour your ghee/garlic mixture over the potatoes.
Salt and pepper to taste.
Place baking sheet of potatoes in the oven. Bake for 20-25 minutes. (25 minutes works best for my oven.) Potatoes should have some browning and be crispy on the outside.
Chop your rosemary and sprinkle on your potatoes. (Dried rosemary will also work.)