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2) Then bring the water to a hard boil. Add the salt and stir until dissolved. Add the taters being careful not to splash yourself. Boil until a fork slides in and out of a potato with ease, about 20-30 minutes. 3) Pour the potatoes into a strainer or colander in the sink and drain. Let them sit for a few minutes and they should get a slight frosting of salt.
Space the potatoes on a rack in the preheated oven so there is at least an inch of space around each potato. In a standard oven you should be able to have three rows with five potatoes in each row. Bake the potatoes for about 50 minutes. Use an oven mitt to remove one potato to test it. The potato is done if it feels soft and has a tender feel when you pierce it with a fork. If the potato is not done, put it back in and cook an additional 10 minutes.