🌎 The World Cookbook

2 pounds fingerling potatoes ideally of similar size, scrubbed but not peeled
1 heaping tablespoon flaky sea salt
1 quart cold water just enough to cover

Arrange the potatoes in a single layer in a wide, shallow pan (I used an 11" diameter pan with 2 ½" high sides). Pour enough cold water to cover (about 1 quart). Sprinkle salt over water and bring to boil over medium-high heat. Leave potatoes at a rapid boil until water has evaporated, about 30 minutes. Reduce heat to low and gently lift and turn potatoes until their skins are wrinkled and completely dry. Transfer to platter and serve.