Ingredients

• 4 pounds small potatoes, such as baby Yukon gold
• 2 1/4 cups kosher salt
• 1 stick unsalted butter

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Instructions

1. Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.
2. Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.
3. Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.
4. Photograph by Andrew Mccaul