Place the potatoes into the bottom of a medium-sized stockpot. Add ¼ cup Rodelle Prime Rib Seasoning to the pot. Add cold water until the potatoes are covered by 1 ½” - 2” of water. Bring the pot to a boil and then down to a simmer. Cook the potatoes for 20-25 minutes or until they are very tender. When poked with a paring knife, they should split easily but not break apart. You want to go a few minutes beyond the point they can be poked easily with a knife.
Drain the potatoes into a strainer, shaking off any excess water. Pour them onto a baking sheet, leaving any residual spices at the bottom of the strainer.
Take another baking sheet and place it on top of the potatoes. Place potholders on top of the baking sheet and press down firmly with both hands until you hear the potatoes ‘pop’. Check them to see how much they have flattened. They should be about ½” thickness or less. Keep pressing if they are not thin enough.
Place a large nonstick skillet over medium-high heat, heat until the pan is hot. Add 3 tablespoons of olive oil and swirl the pan to distribute evenly. Add the smashed potatoes to the pan and crisp them on both sides, turning the heat down to medium if necessary. This process should take 3-4 minutes per side. Err on the side of more time, so they become nicely crisp. Remove them to a plate and repeat with any leftover potatoes. Sprinkle them with the sea salt and additional Prime Rib seasoning.
Tips
If the potatoes do not smash thin enough with the baking sheets, you can use a metal spatula to finish smashing them to the right thickness.
It might seem like a lot of salt, but the most delicious potatoes have plenty of salt!
