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Gather the ingredients.
Wash any dirt off 2 ½ pounds (1.25 kilograms) small potatoes and remove “eyes,” if any.
Place the potatoes in a large pot and add water to just cover; add 2 tablespoons coarse sea salt .
Boil potatoes for 15 to 20 minutes until cooked.
Remove from heat and pour off the water.
Return pot with potatoes to the stove, letting the steam evaporate. You should see a layer of salt form on the dry potato skins.
Serve hot with red pepper sauce (mojo picon) or cilantro green sauce (mojo cilantro) on the side.