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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.
Boil the potatoes for 10 to 12 minutes -- 12 for large potatoes, 10 for medium -- and drain them in a colander. Next, use tongs to transfer the hot potatoes to a sheet pan and brush them liberally with olive oil or butter. Bake until the skin sizzles and browns, about 10 minutes.ake the potatoes for 30 minutes, lower the heat to 250 F and place a pot with about 1 inch of hot water in the bottom of the oven. The potatoes will be ready in 1 hour -- but stay fresh for another 2 hours. That's the advantage of the method.