- 1 1/4 pounds kosher or rock salt
- 2 quarts water
- 2 pounds small fingerling potatoes, cleaned
- 4 tablespoons butter, optional
- Freshly ground black pepper, optional
- 1 tablespoon freshly chopped chives, optional
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.