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Ingredients:

5 pounds new potatoes, any small, uniform white, gold, or red potato will work
2 cups table salt, or 4 cups kosher salt
5 1/2 quarts water
1 cup (2 sticks) butter, cut in thin slices
freshly ground black pepper

Clean and rinse potatoes; reserve. Note: Do not use large potatoes cut into smaller pieces for this recipe, as the skins protect the potatoes from absorbing too much salt. Bring the salt and water to boil in a large kettle. Carefully add the potatoes. Boil until fork-tender, about 20-30 minutes depending on the size of potatoes. Drain potatoes thoroughly in a colander. Transfer back into the dry kettle and place over low heat. Toss in the butter and freshly ground black pepper to taste. When the butter is melted, toss everything together and serve. If you are doing this for a large group (which you really should), you can spoon the potatoes into paper bowls, drizzle over some extra butter, and serve with toothpicks.


Source: americanfood.about.com

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