New York Salt Potatoes

Step 1: Bring water to a boil in a large stockpot or soup pot over high heat.

Step 2: When water reaches the boil, stir in all of the salt.

Step 3: Lower the potatoes into the water, one or two at a time, taking care not to splash yourself.

Step 4: Return the water to a boil, lower heat to medium and simmer until the potatoes are tender, between 15 and 25 minutes, depending on the size of the potatoes. (**See notes for methods on testing the potatoes for doneness.)

Step 5: Pour the water and potatoes into a colander in the sink and leave to air dry for 5-10 minutes.

Step 6: Transfer the potatoes to a serving dish and dot with the pieces of butter.

Step 7: Serve as is or garnish with chopped parsley.

Step 8: To Store Leftovers: Pour potatoes and butter from the bowl into a container with a tight fitting lid or a zipper top bag.

NOTES: Salt potato kits, sold all over Upstate New York, use a very specific size of potatoes; Size B, Grade US no. 2. While most grocery stores don't define their potatoes using this method, you can't go wrong buying small creamer potatoes that are one-or-two-biters. The shape of the potato doesn't matter at all

To test your potatoes, use tongs to lift a large potato from the boiling water. A skewer plunged into the potato should pass through the potato completely if it is done