Who knew that just potatoes, salt, and water could create such a delicious dish! Fingerling potatoes get buttery smooth on the inside with a crisp, salty crust on the outside to make an addictive appetizer!
Arrange the potatoes in a single layer in a wide, shallow pan (I used an 11" diameter pan with 2 ½" high sides). Pour enough cold water to cover (about 1 quart). Sprinkle salt over water and bring to boil over medium-high heat.
Leave potatoes at a rapid boil until water has evaporated, about 30 minutes. Reduce heat to low and gently lift and turn potatoes until their skins are wrinkled and completely dry. Transfer to platter and serve.
Serve these potatoes with melted butter, pesto, or, my favorite, Garlic Aioli.