Scrub the potatoes. It’s very important to keep the potatoes whole and not peel them. If you peel or cut the potatoes, they will be incredibly salty. Also, choose potatoes that are approximately the same size, so they cook at the same time. Place them in a large pot and pour in the water and add the salt.
Bring the potatoes to a boil in the covered pot and cook until the potatoes can be pierced with a paring knife or fork, 15-30 minutes, depending on the size of the potatoes.
Meanwhile, melt the butter in a small saucepan or in the microwave.
When the potatoes are cooked, drain them. Pour the melted butter over the potatoes, sprinkle with black pepper and garnish with fresh herbs.
If you have any leftover potatoes, they are absolutely delicious pan fried. I like them so much, I purposely make extra potatoes, just so I can have leftovers to crisp up to golden brown perfection in a skillet the next day.