These delicious sous vide potatoes are perfectly cooked, creamy and fluffy, and packed with flavour. A few minutes of prep and your sous vide will take care of the rest! Ps. They are excellent for meal planning and prep.
Defrosted the meat? Check!
Have salad ingredients? Check!
Side dish? Oh shit.
Don't worry. These butter-poached sous vide potatoes are here for you. Start them, then forget about them while you get on with cooking the other stuff!
They are incredibly easy and will knock your socks off in the taste department. I'm not kidding. I struggled to put into words how good these potatoes were.
They're light but tender, creamy and moist, and potato flavoured. The texture is bang on. This one is a keeper.
This recipe is dedicated to the humble simplicity of potatoes.
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Tips + tricks
No. 1 --> Make sure all the potatoes are the same size. I use baby potatoes and halved the bigger ones. Any potatoes will work, just make sure they are diced into even ~1" chunks.
No. 2 --> Don't skip the garlic-infused butter. It's "extra" but also extra yummy! But, if you're running low on time, simply skip the garlic infusted butter step - cube the butter and throw it in the bag with your potatoes!
No. 3 --> Use a vaccum-seal bag if possible, I've found they work better at higher temperatures than ziplock bags.
No. 4 --> Make double, or triple batch, no judgement here. Having cooked potatoes in the fridge is a life hack.
- 1 lb baby potatoes: Baby potatoes are sweeter and more tender than their fully grown counterparts. The creamy flesh isn't impeded by the skin, so leave the skin on!
- 1/2 cup butter: there's just something about butter and potatoes. You can sub this out for olive oil or another neutral oil, but I prefer butter.
- 3-4 cloves garlic: I prefer to use fresh garlic when infusing butter, however, if you're wanting to skip the infused butter you can use 1-2 teaspoons of garlic powder.
- 3-4 sprigs of dill: garlic + dill are just a match made in heaven. Add potatoes and you've got a sure winner. I keep a stash of frozen dill I pilfered from my mom's garden at all times, but if you don't have, use 1 - 2 teaspoons of dried dill!
How to make
- Preheat the waterbath: Fill your desired heat-proof container with water. For this one, I like to use a large pot with a wide diameter as the sealed package is wide and thin.
- Mince the garlic: Then toss into a small saucepan with the butter and allow to simmer until the garlic is browned and the butter becomes fragrant.
- Wash and chop: We aren't peeling the potatoes, so give them a quick but good scrub, and chop into uniform sizes. I halved my potatoes.
- Strain the garlic: Using a fine mesh sieve, strain the garlic from the butter, and set aside.
- Combine: Add the potatoes, garlic butter, and dill to a vacuum seal bag. *you may want to add a sous vide weight to your bag*
- Vacuum seal: Organize the potatoes in a single layer in the vacuum seal bag, then process the bag to remove the air.
- Sous vide: Carefully lower the potatoes into the water bath and sous vide for 1 hour. Potatoes are done when you can easily squish them between your finger and your thumb, or with tongs. Just grab the bag and give it a gentle squeeze! If you haven't added a weight to the bag, you may need to weight down your bag if it wants to float.
- Sear: This step is optional, but adds so much to the dish. Sear your potatoes in a large cast iron skillet over medium heat. Simply pour the contents of the bag into your skillet and heat until the edges are crispy.
No vacuum sealer?
Simply add all the ingredients to the bag, and place in a sink with a couple inches of water in it. Organize the potatoes so they are in a single layer, and slide into the sink - keeping the zipper above the water. The weight of the water will push most of the air out of the bag. Seal the zipper. And you're ready to cook!
How to serve
Don't want to pan-fry your taters?
Serve them without browning, toss them in the air fryer, add them to stew, use the leftovers as hashbrowns, use them in potato salad, or make mashed potatoes!
Absolutely! These sous vide potatoes are perfect for make-ahead and meal planning.
If you're wanting to make these potatoes ahead, simply cool off the bag in a bath of cold water and place them in the fridge for use later in the week. To use, open the vacuum-sealed bag and sautee them up in a large frying pan until heated through, OR place in the sous vide for a few minutes to bring to serving temperature.
A sous vide immersion circulator! When I first got into sous vide cooking, I wasn't sure I'd love it, so I started with an entry-level Instant Pot sous vide. I just love it!
We have absolutely loved our little immersion circulator. I've used it to make vanilla extract, limoncello, proof bread. It makes the easiest, creamiest, most amazing creme brulee too! Check out ALL my sous vide recipes!
Other sous vide recipes you'll love!
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Delightfully easy. Seriously creamy. And totally make ahead friendly. These easy sous vide potatoes are perfect for any night of the week.
- 1 lb baby potatoes
- 1/2 cup butter
- 3-4 cloves garlic
- 3-4 sprigs dill
- Prepare water sous vide water bath - preheat to 195f.
- Coarsely chop the garlic and sautee in a small saucepan until fragrant and the garlic has slightly browned.
- Meanwhile, wash and cut the potatoes into uniform, roughly 1" chunks
- Strain the garlic out of the butter - set aside.
- Fold the top of your vacuum seal bag down, add potatoes, pour in the garlic-infused butter, and top with a couple of sprigs of dill - shuffle till potatoes are in a flat single layer. Seal the bag.
- Place the bag into the prepared water bath.
- Cook sous vide for 1 hour, check for doneness. Potatoes are done when you can squish easily between your finger and thumb, or with tongs.
- Once complete, pour the contents of the bag into a large cast-iron, or other, pan, and saute over medium heat until browned, and slightly crisp.
- Garnish with parsley, a couple of cracks of pepper and some finishing salt!
Simply cool off the bag in a bath of cold water and place in the fridge for use later in the week. To use, open the vacuum-sealed bag and saute them up in a large frying pan until heated through, OR place in the sous vide for a few minutes to bring to serving temperature.
No vacuum sealer:
Simply add all the ingredients to the bag, and place in a sink with a couple inches of water in it. Organize the potatoes so they are in a single layer, and slide into the sink – keeping the zipper above the water. The weight of the water will push most of the air out of the bag. Seal the zipper. And you’re ready to cook!
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Amount Per Serving: Calories: 209Total Fat: 15gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 130mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 2g