Use a vegetable peeler and remove the band of skin around the center of each potato, either in a straight line or squiggly line. Tip: I find it [much] easier to use a sharp paring knife to remove the peel.
Place the potatoes in a large pot and add enough water to cover. Add some salt to the pot and bring the water to a boil.
Reduce heat and simmer the potatoes for 20 minutes or until the potatoes are fork tender but not mushy.
In serving bowl, toss the potatoes with the melted butter, marjoram, salt and pepper.