Prepare the potatoes by cutting them into quarters or sixths, depending on the size. Add the potatoes to a large pot and add 12 ounces beer, then top with enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and place over medium heat. Bring to a boil and simmer until the potatoes are fork tender, but not falling apart, about 25 minutes. Drain the potatoes in a colander, then transfer them to a sheet tray, arranging them in a single layer. Let cool to room temperature.