Preheat your oven to 425 degrees. The secret to crispy AF potatoes is cooking them on high heat.
When your oven is ready, add the ghee to a rimmed baking sheet. Place it in the heated oven for 30 seconds to 1 minute, until the ghee melts.
Remove baking sheet, place on a heat proof surface (I use my stove because it's easy), and carefully add the potatoes.
Drizzle potatoes with about 2 tablespoons of extra-virgin olive oil, sprinkle generously with salt and pepper, and toss to coat.
Roast for about 10 minutes, then, use a spatula to flip them over. If they don't flip easily, give them another 2-3 minutes in the oven.
Roasting time depends on how hot your oven is. My oven is REALLY hot, so my potatoes reach optimum crispiness in about 20 minutes. That means they're a beautiful caramel shade of brown on all sides.
Once your potatoes are done, remove from oven and add them to a large bowl.
Add the juice of 1/2 lemon, all the herbs, capers and a generous drizzling of olive oil (about 1 -2 tablespoons). Sprinkle with salt and pepper.
Toss to combine.
Let the potatoes sit for a few minutes, and then taste to see if you need to adjust the seasonings.
If it's too tangy, add more olive oil. If it's not tangy enough, add a bit more lemon juice.
Serve warm or at room temperature.