You should try this recipe for José Andrés’ salt boiled/wrinkled potatoes. You slow simmer small potatoes in a TON of salt, then pour off most of the water when tender and cook until the water evaporates and the salt crystallizes on the surface of the potatoes. Then you cover and let the potatoes wrinkle a bit. It’s sort of a combination of boiling and salt baking.
I think mine were a bit too salty, though I used fewer potatoes than called for in the recipe. Regardless, I imagine it will be on the salty side. Serve with the mojo verde and that will take some of the edge off.
The interior of the potato is amazing, so light, a mini salty shell bursting with super mashed potatoes. I served with castelvetrano olives (the best) and the mojo verde – (cilantro, garlic, etc)