Sous Vide Potatoes
Diamond kosher salt & freshly ground pepper
Preheat sous vide water bath to 194° F / 90° C.
Place the potatoes in the bag in a single layer. Season with kosher salt and pepper, and add butter and fresh herbs.
Vacuum seal and place in the water bath and sous vide for 1 hour. To check if they are done, feel the potatoes to confirm they are soft.
The potatoes can be eaten as is, or browned in a hot skillet with some butter or in a 425° F oven.
The size of the potato will determine the cooking time. Larger will require some more time.
To test for doneness; carefully do the squeeze test with your fingers. It's best to remove the bag from the water to cool slightly before touching.
If you don't have baby potatoes, you
can also cut up larger potatoes into ¾" cubes or even use fingerling potatoes.
Recipe from SaltPepperSkillet.com