The recipe calls for 15 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all be about the same size so they cook at the same rate.
In a large pot, add cold water (about 3/4's full), and salt.
To the pot, add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potatoes cook faster than the inside of the potatoes).
Heat the pan on medium heat and bring the water to a boil. Let the potatoes cook until a cooking fork or paring knife can easily pierce the potatoes (about 45 minutes). Be careful not to overcook the potatoes or they’ll be too soft and fall apart.
When the potatoes are done cooking the skin starts to break just a little.
Transfer the potatoes to a large plate and let them cool (about 20 minutes). An option to speed up the cooling process is to place the plate of potatoes in the refrigerator.
Once cooled, with the skins on, cut the cooled potatoes into medium size cubes.