A distillation of several salt potato recipes from around the world, this version uses sea salt for deliberate mineral flavor and boils the brine until it evaporates for maximum salt crystallization on the potatoes’ skins. Use the freshest baby potatoes you can find—preferably new potatoes from an early summer farmers’ market. Serve with melted butter or an herby sauce, like mojo verde or aji.
- Combine the potatoes and salt in a wide pot and add enough water to just cover the potatoes. Set the pot over high heat and bring to a rapid boil. Reduce heat as needed to maintain a vigorous simmer and cook potatoes until tender, 20 to 25 minutes.
- Pour off all but ½ inch of water, if needed, then return the pan to the stove. Increase the heat to high and roll the potatoes around in the reduced salt water until the water evaporates and the salt crystallizes, about 3 minutes. Continue rolling the potatoes around until the pan is completely dry, the potatoes are coated in an even salt crust, and the skins appear slightly wrinkled, another minute or two.