Salt Potatoes

• 3 quarts Water
• 1-1/2 cup Fine Salt
• 4-1/4 pounds Creamer Potatoes (new White Boiling Potatoes, Size B)
• 1 stick Cold Butter, Cut Into 8 Pieces.
• Chopped Parsley, For Garnish (optional)

1. Bring water to a boil in a large stockpot or soup pot over high heat. When water reaches the boil, stir in all of the salt. Then lower the potatoes into the water, one or two at a time, taking care not to splash yourself.
2. Return the water to a boil, lower heat to medium and simmer until the potatoes are tender, between 15 and 25 minutes, depending on the size of the potatoes. (**See notes for methods on testing the potatoes for doneness.)
3. When done, pour the water and potatoes into a colander in the sink and leave the potatoes to air dry for 5-10 minutes. Then transfer the potatoes to a serving dish and dot with the pieces of butter.
4. Serve as is or garnish with chopped parsley.
5. To Store Leftovers: Pour potatoes and butter from the bowl into a container with a tight fitting lid or a zipper top bag. Refrigerate until ready to serve.
6. Notes:
7. *Salt potato kits, sold all over Upstate New York, use a very specific size of potatoes; Size B, Grade US number 2. While most grocery stores don't define their potatoes using this method, you can't go wrong buying small creamer potatoes that are one-or-two-biters. The shape of the potato doesn't matter at all.
8. **To test your potatoes for doneness, use tongs to lift a large potato from the boiling water. A skewer plunged into the potato should pass through the potato completely if it is done.

water, salt, creamer potatoes, butter, parsley

Taken from tastykitchen.com/recipes/sidedishes/salt-potatoes/ (may not work)