Salt Potatoes

Method

1. Scrub 250 g of small new potatoes under cold running water. Leave them whole and unpeeled — the skins are what hold the salt crust — and do not cut them, even the larger ones.
2. Put 1 litre of water in a medium saucepan with 115 g of coarse salt and bring to a rolling boil over high heat, stirring once or twice until the salt has dissolved. The brine should taste aggressively of the sea; this is correct.
3. Slide the potatoes into the boiling brine, bring back to the boil, then lower the heat so it simmers briskly. Cook uncovered for 20-25 minutes, until a thin knife or skewer slides into the centre of the largest potato with no resistance.