Heat ghee. Add peanuts and roast them until they are browned and crispy (30-40 seconds). Stir frequently while roasting.
Push the peanuts on the side of the pan and add cumin seeds. Let them crackle for 4-5 seconds.
Add ginger and green chilies and saute for 20-30 seconds.
Mix everything together.
Add boiled, peeled, and cubed potatoes, rock salt to taste, black pepper powder, lime juice, and chopped cilantro, and mix everything well.
Spread the potatoes evenly in the pan and cook on high heat for 3-4 minutes undisturbed. Flip the potatoes and cook again for 3-4 minutes undisturbed.