Fill a large container or pot halfway with water to start the Sous Vide Machine. Set the temperature of the sous vide precision cooker to 190oF/88oC.

Season the potatoes: Wash and cut the potatoes into 1-inch cubes.

Mix the potato cubes with 1/2 tablespoon olive oil, garlic powder, thyme leaves, oregano, salt, and pepper in a large mixing bowl. Toss with a fork until evenly coated.

Vacuum-seal the Bag: Place the seasoned potatoes in a zip-lock bag in a single layer and seal. I also used the sous vide weight to help weight down the bag so it wouldn’t float in the water bath. (Make sure to arrange in a single layer; if your bag is too small, use multiple bags.)

Use the “water displacement” technique or a vacuum sealer to seal the bag. (Seal all but one corner of the bag, then slowly place it in the water bath, making sure everything below the zip-line is covered by water before sealing the rest of the bag.) If you have a vacuum sealer, feel free to use it.

Place the bag in the water bath for now. Make certain that the potatoes are completely submerged. If necessary, add heavy kitchen items to weigh the bag down, but make sure the seams are above water.

Cook the potatoes for 1 hour in a sous vide machine.

When the timer goes off, take the bag out and remove the potatoes from the bag. Using paper towels, pat dry. (A wet surface will obstruct searing.)

Add the remaining 1/2 tablespoon olive oil to a large skillet over medium-high heat.

When the oil is hot, add the potatoes and cook for about 2 minutes, stirring occasionally, until browned. Transfer to a plate after removing from the skillet.

Season with salt, pepper, and fresh parsley, if using.