Perfect Fingerling Potatoes

This recipe is from Alton Brown's Eat This Rock! You cook the potatoes in heavily salted water and the salt crystallizes on the outside of the potatoes. It seems like a lot of salt but it works. The reviews rave over it! I have slightly adapted it. They are even good cold!

• Ready In: 35 mins
• Yields: 6-8

Ingredients

• 1 1⁄4 lbs kosher salt (or rock salt)
• 2  quarts water
• 2  lbs  small fingerling potatoes, cleaned
• 4  tablespoons butter (optional)
•  fresh ground black pepper (optional)
• 1  tablespoon  freshly chopped scallion, green part only (optional)
•  parmesan cheese (optional)

Directions

1. In a large pot, combine the salt, water, and potatoes and bring to a boil.
2. Cook until the potatoes are fork-tender, about 25 to 30 minutes.
3. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. The salt crystals will form on the outside of the potatoes.
4. Serve as is, or with butter, pepper, chopped scallions, or Parmesan cheese.