- 2 pounds tiny potatoes
- 1 cup salt
- 1/2 cup butter
- Chopped herbs and pepper
- Stir salt into a large pot of water and bring to a boil.
- Add potatoes and reduce heat to a gentle boil. Cook for about 20 minutes, or until easily pierced with a fork. Drain.
- While potatoes are cooking, melt butter and stir in herbs and pepper. Serve potatoes with herbed butter.