At a few different restaurants in the LA area I've had salted fingerling potatoes - most recently at Jose Andres' The Bazaar. The potatoes arrive at the table covered in a superfine layer of salt (so they look like they have a dusting of flour on them), but the inside of the potato isn't too salty. Does anyone have any advice on how to make these? I can find recipes for salted potatoes, but they don't seem to be quite the same (ie salt on the outside vs salty potato on the inside). Perhaps they are though? I'm guessing it involves dissolving as much salt in a pot of water as possible and popping the potatoes in, but then I'm wondering if you actually roast them after you pull them out or actually boil them in the salt water. Thanks!