- 1 teaspoon Kosher or Rock Salt
- 2 quarts water
- 1 1/2 lbs small fingerling potatoes, washed
- 4 Tablespoons butter
- Freshly ground black pepper
- 1 Tablespoon freshly chopped chives
- In a large pot, combine the salt, water and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approx. 25-30 minutes. Remove from the pot to a cooling rack and let stand for 5-7 minutes. Serve as is or with butter, pepper or chives.
Source: Alton Brown