Salted Fingerling Potatoes

These potatoes are a very easy, very quick side dish; excellent for when you're trying to make three other things at the same time. I like to use multi-colored fingerlings, which makes for a nice presentation, but any fingerling potatoes of roughly the same size will do. This recipe uses a large amount of salt. But the great thing is that the potatoes come out perfectly cooked and seasoned, with an ultra-thin salt crust on them, and most of the salt used stays in the water. I often cut this recipe in half with no ill effect on the outcome of the food.