🥔 What Makes This Recipe So Good
It doesn’t get any easier than cooking potatoes sous vide. Not only is this method pretty much foolproof, it’s also very hands off. Once you’ve placed your potatoes and seasoning in the temperature controlled water bath, you’ll simply set a timer for 1 hour, and that’s all. The seasoning is very simple, but these sous vide potatoes are super flavorful. Butter, a little salt and fresh herbs never disappoint with potatoes. Buttery, tender and super creamy potatoes. Absolutely delicious! They’re super versatile, and great for meal-prep, or as a side dish to meat and fish. They’d be great served with this chimichurri flank steak, this amazing bacon wrapped pork tenderloin, this delicious creamy salmon, or this crispy chicken florentine.
👩🏼‍🍳 Chef’s Tips
Smaller potatoes, like baby or fingerlings work really well for this recipe, only because they’ll naturally creamy, and have a thin soft skin. But technically, you can use any kind of potatoes you love, the sous vide method will totally work. If you use a larger potato like russet, I’d recommend chopping them in chunks. With any kind of potatoes, wash them before proceeding with the recipe, and make sure they’re completely dry before adding them to the zip-top bag. To avoid the bag to float in the water bath, you’ll need something to weigh it down, so the potatoes stay fully submerged. If the bag were to float, it would result in unevenly cooked potatoes, and it just won’t work. A nice trick is to add a couple of utensils to the bag before sealing it. Two to three forks, spoons or knives will do it. Have fun with the seasoning! Add garlic, your favorite seasonings, or different fresh herbs, such as rosemary, thyme, sage, dill or even oregano, and it would change the flavor of your sous vide potatoes every time you make them.
More Delicious Way To Enjoy Potatoes
Hasselback Sweet PotatoesRoasted Fingerling PotatoesCheesy Mashed PotatoesSouthern Smothered PotatoesPotato Mousseline
