This one’s for you, Nicki!
These potatoes take about 20 minutes to make, have the perfect consistency, and are perfectly seasoned. Serve with a chimichurri dip; chop up and add to a salad or omelet or scramble (the photo is an egg white scramble with corn and wrinkly potatoes, topped with some avocado smashed with garlic salt, and some tomatillo salsa); or just eat on the side. From the LA Times.
Here’s what you need:
1.5 pounds tiny potatoes, rinsed
1 tablespoon coarse salt
2 cups water
Here’s what you do:
1. Place the potatoes, salt and water into a pot. Stir and cover.
2. Place over high heat and bring to a boil. Simmer, mostly covered, until all the water has evaporated, about 20 minutes.