Sous Vide Potatoes

By gMinor

I just wanted to see if I could Sous Vide potatoes and this came out delicious. It's very simple and once it's in the cooker, you can go do whatever you want. A huge success!

Ingredients

• 1 1/2 pounds fingerling potatoes (Yukon Gold preferably)
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon thyme
• 1/2 tablespoon rosemary
• 1 teaspoon black pepper

Details

Servings 4
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Take all the ingredients and put into a zip top bag. Try to mix things up, but it's kind of hard until things are melty.

Get all the air out of the bag and close it. If you have a vacuum sealer, that's best, but I use the 'underwater method'. Simply submerge the lower half of the bag with the food in it, the water will push out a lot of the air, then seal it the best you can.

3) Set you Sous Vide to 190°F. Mine only goes to 175°F, but it still worked out ok, just adjust your cooking time.

If at 190°F, cook for about 1 hour. At 175°F I did 2 hours, but it could've gone a little more. Worst case, if the potatoes are still a bit firm, microwave them for 2 to 5 minutes.