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Sous Vide Potatoes
Sous vide is a great way to perfectly cook one of the most versatile and easily available ingredients we have: the humble spud.
Course
Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
4
Author
Justin McChesney-Wachs
Ingredients
1
lb.
baby potatoes
¼
tsp.
Diamond kosher salt & freshly ground pepper
2
Tbsp.
unsalted butter
¼
tsp.
garlic powder
(optional)
3
sprigs
fresh thyme
(optional)
2
sprigs
rosemary
(optional)
Instructions
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.
Notes
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.