Fingerling Potatoes with Rosemary and Thyme

I learned to cook potatoes this way while working at Fork in Philadelphia. The chef at the time cooked fingerlings as directed below, the keys being: 1. Use a ton of salt. 2. Bring the water to a boil, then shut it off. As the potatoes cool, they continue to cook, and they take on the seasonings of the herbs and salt. They are irresistible.

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