Ingredients
Scale
For the potatoes:
- 3 pounds small new potatoes (white or red, about 1 inch in diameter)
- 1/2 cup fine sea salt (see note below if using kosher salt)
- 3 quarts water
For the garlic butter:
- 1/2 cup (1 stick / 113 g) salted butter
- 3 cloves garlic, pressed or grated
- freshly-cracked black pepper (optional)
Instructions
- Boil the water. In a large stockpot, bring the 3 quarts of water to a rolling boil. Stir in the fine sea salt until completely dissolved.
- Cook the potatoes. Carefully add the potatoes to the salted water. Boil uncovered for 20–25 minutes, or until fork-tender.
- Drain and dry. Transfer the potatoes to a colander and let them drain for 2–3 minutes. Do not rinse. As they steam-dry, a light salty crust will form on the skins.
- Make the garlic butter. While the potatoes cook, melt the butter in a small saucepan over medium-low heat. Add the garlic and black pepper and cook for 1–2 minutes, until fragrant but not browned.
- Serve. Arrange the hot potatoes in a serving bowl. Serve with the garlic butter on the side for drizzling or dipping.
Notes
Salt quantity: I wrote this recipe using fine sea salt, which is what I primarily cook with. But if you’d like to use Diamond Crystal Kosher salt, you’ll need to increase the quantity to 3/4 cup. If using Morton Kosher salt, you can keep it at 1/2 cup.