Preheat the oven to 375˚F. Line a large baking sheet with parchment paper and set aside (use two baking sheets if you don’t have a large one).

Begin by thoroughly washing and scrubbing the potatoes then cut them into eighths (*see notes). Now, Transfer potato wedges to a couple sheets of thick paper towels and use another two sheets of paper towel to pat off any excess liquid from the potatoes. In a large mixing bowl, stir together ghee, paprika, and garlic and add the potatoes to the mixture. Toss the potatoes to coat and season with sea salt.

Now, transfer the potatoes to the prepared baking sheet(s). Roast for 40-45 minutes, flipping once. Allow the potatoes to cool a bit and serve warm with ketchup.