Scrub potatoes thoroughly, and remove any blemishes.
Do not peel.
Drop potatoes into smallest amount of rapidly boiling water that can do the job, possibly only 1-inch depth.
Add salt, return rapidly to boil, cover and reduce heat to a gentle simmer.
Cook until potatoes are just tender, about 25 minutes.
Drain at once; then shake pan, uncovered over low heat to evaporate moisture.
Serve in skins or peel quickly before serving.