Bring a large pot with 2 inches of water to a boil.

Wash Organic Valley Russet potatoes and cut in half lengthwise. Add potatoes to a steamer basket, place in pot of boiling water, cover and cook for 8 to 10 minutes, or until tender but not falling apart when pierced. Remove potatoes and drain the water.

Melt Organic Valley Ghee in a clean skillet over medium heat. Add potatoes and cook for 5 minutes each side or until golden brown and crispy.

Place on a cooling rack and sprinkle with paprika, salt, pepper and chives (optional). Enjoy!