I am in love with these potatoes. The Kitchen showcased these last week, and we had small potatoes so I had to make them, right?
Wash and place potatoes in a pot. Cover with cold water.Add one cup of Kosher Salt (yes, a whole cup).Bring to a boil, and simmer for 15-20 minutes until potatoes are fork tender.They used fresh chives, and I had dried chives so that is what I used. 1/4 cup of chives, and a stick of unsalted butter melted.When the potatoes are done (fork tender), drain, and let dry on a sheet pan for about 5-8 minutes (do not pat dry or wipe off the salt).Place potatoes in a bowl (they should still be hot). Pour butter and chive mixture over the potatoes. Gently stir to coat the potatoes.These are NOT salty at all. I will add black pepper next time, and fresh chives, but for items we had on hand–supper yummy. I served these with a rib-eye steak and salad.