Most perfect method in the thread so far.
I would use kosher salt for what you are doing. The purpose of kosher salt is exactly what you are describing, and it does this job better than sea salt.
You can boil potatoes for a bit before cooking them in ANY way, and they will be cooked inside so all you need to do is cook the outside to your perfect color/temp; this works especially well for fried potatoes so they are never undercooked inside and are always perfectly golden on the outside. The length of time you boil them is dependent upon how big the piece is and what you want to do with it. I recommend boiling and then refrigerating overnight to remove the water.
Replace 'microwave' with 'allow to sit 45 minutes at room temperature' and I like this method a lot better. I also put my dry ingredients on meat AFTER allowing it to soak, so that the marinade doesn't wash off the dry seasoning.