1 to 2 Tbsp. kosher or rock salt
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 Tbsp. butter, optional
2 Tbsp. olive oil
1 Tbsp. 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 25-30 minutes. Remove from the pot to a cooling rack and let stand for 5-7 minutes. Serve as is or with butter, olive oil, pepper, or chives. Recipe courtesy of Alton Brown - Good Eats.