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How to Cook Potatoes Sous Vide
How to Cook Potatoes Sous Vide
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Sous vide potatoes: Prepare ahead for creamy perfection anytime!
Ingredients:
  • 1 1/2 pounds baby red or gold potatoes
  • 1 to 2 tablespoons chopped fresh chives or parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Extra fresh chopped herbs, to garnish
  • Sea salt, to garnish
Instructions:
  • Prepare the potatoes by keeping smaller ones whole (if less than 3/4-inch in diameter) and cutting larger ones into 1-inch pieces.
  • Prepare your sous vide water bath by filling a pot with water and setting your immersion circulator to 194°F. Allow the water to heat up to the desired temperature.
  • Prepare the Potatoes: Combine potatoes, chives, salt, black pepper, and oil in a gallon-size zip-top freezer bag. Toss to evenly coat the ingredients. Place 3 or 4 heavy soup spoons in the bag to weigh down the potatoes.
  • Press out air and seal bag: Using the water-displacement method, lower the bag slowly into water to let the pressure expel air. Once the bag reaches the water line and air is pushed out, seal the bag. Keep potatoes aside on a kitchen towel until water heats up.
  • Cook the potatoes: Once the water is hot, carefully submerge the bag of potatoes ensuring they are completely covered. Cook for 1 hour. Test tenderness by opening the bag slightly and inserting a fork into a potato. If not tender, reseal and continue cooking.
  • To serve: Take the potatoes out of the water and switch off the circulator. Place them on a serving platter and sprinkle with extra fresh chopped herbs and sea salt for added flavor. Drizzle with cooking oil if desired. For later use, let the potatoes cool in their bag before refrigerating for 3 to 4 days. To reheat, microwave, sauté in a skillet over medium-high heat, or roast in a 425°F oven.

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