Portero Hill's oh-so-Instagrammable brunch hotspot, Plow, has some of the best potatoes in the city. Hand-mashed and sprinkled with rosemary and thyme, the crispy side dish makes braving the brunch line totally worth it. Even better, now you can get plowed at home and cook these babies up whenever you want. Just follow this easy recipe.
3 lbs Yukon gold potatoes
8 cups rice bran oil
1 large yellow onion, thinly sliced
1 T extra virgin olive oil
2 sprigs of rosemary, chopped fine
2 sprigs thyme, chopped fine
1. Cover the potatoes in cold water and add 3T of kosher salt to the water. Bring to a boil and then reduce to a simmer.
2. Leave the potatoes simmering until they are tender when pierced with a knife. Do not overcook. Drain the potatoes and let cool.
3. While potatoes are cooling, heat the rice bran oil in a deep pot to 375 degrees. Be sure to use a candy thermometer to monitor temperature.
4. In a separate skillet, heat up 1T of extra virgin olive oil on medium-high heat.
5. Sauté sliced onion in olive oil until brown and caramelized. Season with salt and pepper to taste.
6. When potatoes are cool enough to handle, smash them with the palm of your hand.
7. In small batches, fry the smashed potatoes until golden brown, about 5-7 minutes. Be careful not to overcrowd the pot.
8. Once fried, move potatoes to a paper-towel-lined plate to soak up excess oil.
9. In a large bowl, toss fried potatoes with the sautéed onions and finely chopped herbs.
10. Season to taste with salt and pepper and immediately serve.