Sous Vide Potatoes Recipe
Delightfully easy. Seriously creamy. And totally make ahead friendly. These easy sous vide potatoes are perfect for any night of the week.
Ingredients
- 1 lb baby potatoes
- ½ cup butter
- 3 to 4 cloves garlic
- 3 to 4 sprigs dill
Instructions
- Prepare water sous vide water bath - preheat to 195f.
- Coarsely chop 3 to 4 cloves garlic and saute in ½ cup butter in a small saucepan until fragrant and the garlic has slightly browned.
- Meanwhile, wash and cut 1 lb baby 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 3 to 4 sprigs 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!
Notes
Make ahead:
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!