Sous Vide Potatoes

By gMinor

I tried this simply for giggles to see if I could Sous Vide potatoes. They came out savory and delish. Cooking potatoes this way will lock in flavors that is usually lost in boiling and it will achieve more consistent results.

Ingredients

• 1 1/2 pounds fingerling Yukon Gold Potatoes
• 3 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 tablespoon rosemary, dried
• 1 teaspoon thyme, dried
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Details

Servings 4
Preparation time 5mins
Cooking time 65mins

Preparation

Step 1

Combine all the ingredients into a zip top bag, or vacuum bag and ensure it's sealed with all the air removed.

Set your Sous Vide cooker to 190°F and cook for 1 hour. If your Sous Vide doesn't go that high (mine doesn't), increase the cook time by 30 minutes for every 5°.

NOTE: If you cook at a lower temp and they are not soft when you're done, 2 to 5 minutes in the microwave will soften them up. The flavors will all still be there.