These are a great addition to any summer meal, or you can dress them up a bit (sour cream, handful of cheddar, a sprinkling of bacon) and serve with a green salad. Here in NY, you can buy a bag of "salt potatoes,' but I figured I'd post the recipe for those of you who aren't quite as lucky!
from the June issue of Food Network magazine, but seriously, it's not brain surgery.
4 lbs. small potatoes, such as baby Yukon Gold
2 1/4 c. kosher salt (I know this seems like a crazy amount, but trust me)
1 stick unsalted butter, melted
Put the potatoes, 8 cups of water and salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 30 minutes. Drain the potatoes in a colander and let dry, allowing some of the salt to crystallize. Return to pot and pour butter over the top, stirring to coat each of the potatoes,