- 4 pounds small potatoes, such as baby Yukon gold
- 2 1/4 cups kosher salt
- 1 stick unsalted butter
- 2 tablespoons fresh chives
- 1 teaspoon pepper
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.
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.
Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping, with chives and pepper to taste.