This simple and delicious side dish recipe only takes a few minutes to prepare before the sous vide machine takes over and cooks the potatoes to perfection!

The sous vide method consistently produces perfect texture and is completely foolproof.

These sous vide potatoes are incredibly flavorful and go well with almost any meal, from baked chicken breast to sirloin steak.

Make a large batch and you’ll have a delicious side dish for the entire week!

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WHY SOUS VIDE POTATOES?

Potatoes sous vide = perfect texture + more flavor!

I never imagined that sous vide would become my favorite way to cook potatoes. Unlike boiled potatoes, they are cooked in a sous vide water bath with seasonings, allowing them to absorb all of the flavors!

Furthermore, they are simple to prepare and consistently turn out perfect and fluffy.

It removes all of the guesswork from the equation and gives me back my time! They are easily transformed into Sous Vide Mashed Potatoes.

I adore sous vide vegetables, from Sous Vide Carrots to Sous Vide Brussels Sprouts, and these sous vide potatoes are a staple at our dinner table.

WHAT IS SOUS VIDE COOKING?

Sous vide is a cooking method that translates to “under vacuum” in French.

The food is vacuum-sealed in a bag before being cooked for an extended period of time at a precise temperature in a warm water bath.

This technique is well-known for being a precise and consistent method of cooking food evenly. If you’re new to sous vide cooking, here’s a comprehensive guide to everything you need to know.

We adore sous vide vegetables, from Sous Vide Carrots to Sous Vide Brussels Sprouts, and these sous vide potatoes are a staple at our dinner table. 

WHAT YOU’LL NEED FOR THIS RECIPE

• Potatoes: My favorites are Yukon gold and russet. Because of the high starch content, the potatoes are fluffy and creamy. If you don’t have them on hand, you can substitute red potatoes or even sweet potatoes. You don’t need to peel your potatoes if they have smooth skin, which speeds up the preparation!

• Fresh Garlic or Garlic Powder: For this recipe, I used garlic powder, but you can also use freshly minced garlic.

• Dried oregano: It gives your potatoes a robust flavor. Italian seasonings can be substituted.

• Thyme Leaves: I used fresh thyme, which adds a lovely aroma to the vegetable. Dried thyme leaves can also be used.

• Olive Oil: For this recipe, use regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.

• Salt & Pepper: I used regular salt, but you can use coarse salt or sea salt. Freshly ground black pepper works the best.

THE BEST POTATOES TO SOUS VIDE

The smaller the potato, the better for this recipe because it cooks faster. Look for small ones that you would normally use for boiling or frying.

This recipe was tested several times with different combinations of yellow, red, and purple baby potatoes, and they all worked equally well.

These potatoes are a little waxy, so they keep their shape well, and they can also go straight into a hot pan or oven afterward to develop flavor.

I also tried some potatoes that were irregular in size, and in those cases, I cut them in half or quarters to ensure that all of the potato pieces were roughly the same size.

If you have the ability to hand-select your potatoes in a bulk bin or at a farmers’ market, look for ones that are roughly the same size—tiny potatoes with a diameter of an inch or less are ideal, but larger ones can be cut in half or quarters.

If bags of potatoes are your only option, that’s fine; just keep in mind that there will always be some that are larger and some that are smaller.

Again, simply cut the larger ones so that they are all roughly the same size.

HOW TO COOK SOUS VIDE POTATOES

It’s incredibly simple to cook potatoes in a sous vide machine, and it’s my go-to side dish!

1. Wash the potatoes and cut them into 1-inch cubes.

2. Rub the potatoes with the oil and seasonings: Rub the potatoes with the olive oil, seasonings, and herbs.

3. Put the seasoned potatoes in a zip-top bag and seal it (I also used a sous vide weight to prevent the bag from floating). Arrange the potatoes in a single layer in the bag and vacuum-seal it using the “water displacement” technique.

4. Cook for 1 hour in a sous vide water bath at 190°F (88°C). Make certain that the potatoes are completely submerged. If your bag is floating, you can weight it down with heavy kitchen items such as kitchen tongs or a saucepan. (Keep the seams above the water’s surface.)

5. Sear the potatoes (optional): Remove the potatoes from the bag and serve as is. They’re delectable. I like to take them to the next level by quickly searing them to get the crispy edges (remember to pat dry with paper towels before searing).

PRO TIPS

• Arrange the potatoes in a single layer in the zip-lock bag to ensure proper cooking.
• To keep the vacuum-sealed bags from floating, use sous vide weights or heavy kitchen items like metal tongs to keep them completely submerged.
• Searing the potatoes after sous vide cooking will give them nice and crispy edges.
• Other excellent seasoning options include paprika, onion powder, chili powder, and so on.

WHAT TEMPERATURE IS THE BEST FOR SOUS VIDE POTATOES?

I find 190°F (88°C) yields the best potatoes. It’s creamy, soft, and fluffy, absolutely perfect.

HOW LONG TO SOUS VIDE POTATOES IN THE WATER BATH?

The cooking time varies according to the size and type of potatoes. Before removing the potatoes from the bag, check for doneness.

When the potatoes are done, you should be able to easily poke them with a fork.

The best method is to cut the potatoes into 1-inch cubes so that they can be thoroughly cooked after 1 hour.

Cook for 1 12 to 2 hours if using whole baby potatoes. You’ll need to cook the whole big potatoes for even longer.

If they are not done when you check them, simply return them to the bag, vacuum-seal it again, and continue to cook until tender and soft.

CAN YOU OVERCOOK SOUS VIDE POTATOES?

Although potatoes cannot be “overcooked” in a sous vide water bath. If you cook them for too long, they will become mushy (for example, leaving them in the water bath for an extra hour or 2).

Frequently Asked Questions

Sous Vide Potatoes Recipe

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 10 minutes

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Description

Garlic Herb Sous Vide Potatoes are creamy, fluffy, and flavorful. This simple and delicious side dish recipe only takes a few minutes to prepare before the sous vide machine takes over and cooks the potatoes to perfection!

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Ingredients

• 1 1/2 pound potatoes (I used Yukon gold)
• a half teaspoon garlic powder
• 1 tsp. thyme leaves
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• 1/2 teaspoon black pepper, ground
• 1 teaspoon olive oil (divided)
• fresh parsley, if desired (for garnishing)

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Instructions

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.

Notes

Make ahead: These sous vide potatoes are ideal for meal preparation. They can be stored in the fridge for up to 5 days.

• Category: Vegetables
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 166kcal
• Sugar: 1g
• Sodium: 592mg
• Fat: 4g
• Saturated Fat: 1g
• Carbohydrates: 31g
• Fiber: 4g
• Protein: 4g

Keywords: Sous Vide, Potatoes, Sous Vide Potatoes, Sous Vide Potatoes Recipe

source: https://izzycooking.com/sous-vide-potatoes/