- 2 c water
- 55 g Salt (Table) (originally called for kosher salt (use 6T); or use 3 T table salt)
- 1 lb potatoes (small waxy ones)
- butter (unsalted) (melted, for topping)
- 1 T minced herbs (fresh, for topping)
Fill a pot with the water and salt; bring to a boil.
While that comes up to temperature, clean your potatoes thoroughly. When the water boils, drop in the potatoes and boil until tender (about 15-20 minutes).
Drain water and top potatoes with melted butter and herbs.
SJ Note 19 Feb 2011: This was originally scaled for 4 pounds of potatoes; I made half of that (2 pounds); I've halved it again in this copy because 2 pounds of potatoes worked out to about 4 servings. I used parsley, which worked well, but needed more, so I've upped the proportion in this copy. Very tasty! You must be in the mood for something salty, but this isn't as salty as you'd likely think. Make sure you get properly waxy potatoes.