Don't these look, um, interesting? (What the heck are they, anyhow?) They're little fingerling potatoes ("Russian banana" variety) cooked in salty water until they form a crust on the outside. I got the recipe from Mr. Food Science himself, Alton Brown. He suggests serving them with pepper and/or butter and/or chopped chives; I'm not a huge fan of pepper, so I tried the butter and chives. It was good, but these little babies really don't need anything on them. Here's what you do: Put 1.25 pounds (yes, that's right!) of kosher salt, 2 quarts of water, and 2 pounds of little fingerling potatoes (scrubbed) in a big pot.* Bring to a boil, turn the heat down a tad, and then cook for 25–30 minutes, or until fork-tender. Now here comes the important part: Use a slotted spoon to transfer the potatoes to a wire rack and let them cool for 5–7 minutes to let the salty crust form. Then pop them in your mouth so happily that you briefly forget you have a grilled rib-eye waiting for you, too. Yum, yum.
*My potatoes came in a 1.5 pound bag, so I used 1 pound of kosher salt and 1.5 quarts of water. I don't think the exact proportions are too important here.