Steps
- Scrub 565g of small potatoes, leaving the skins intact. Place in a saucepan and add cold water to cover.
- Add ¼ cup of coarse sea salt and bring to a boil. Cook for about 20 minutes, until just tender, topping up the water if needed.
- Drain and return the potatoes to the pan over very low heat. Shake gently until dry, with wrinkled skins and a fine white salt coating.