Sous Vide Potatoes
These sous vide potatoes are so tender and flavorful! They are melt in your mouth soft and have the best texture. This method of cooking yields perfect potatoes every single time. They are great as a side dish and appetizer!
Why You’ll Love This Recipe
- These sous vide potatoes are incredibly soft and tender!
- This recipe is easy to make and mostly hands off.
- They can be made ahead of time.
- These potatoes are great as a side dish for any main protein.
- This recipe is Whole30, Paleo, Vegan, gluten free, dairy free, and nut free.
- Check out these Sous Vide Chicken Thighs for another great recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.
Use baby red potatoes or baby gold potatoes for best results. Smaller potatoes will cook much faster. Baby red potatoes are a great option because they become soft and tender, but they do not turn to mush.
Both onion powder and garlic powder add a great flavor.
Olive oil yields extra tender potatoes. It adds a great moisture to these potatoes, which prevents them from drying out. Additionally, butter can be used.
Sea salt and pepper also add subtle flavoring.
Best Potatoes to Use
Not all potatoes are created equal. Some potatoes are more starchy than others.
For this recipe, smaller potatoes work best. This is because they are small enough to become fully tender and cooked on the inside while not becoming mushy.
Both baby red potatoes and baby gold potatoes work well. Dice potatoes into equally sized 1 inch cubes. This allows for equal cooking.
Taste & Texture
These sous vide potatoes are savory, hearty and taste like roasted potatoes. The garlic powder and onion powder add a great flavor.
The texture is so soft, fluffy, and creamy. These potatoes melt in your mouth!
How to Make
First, fill a large pot with water and place immersion cooker inside. Preheat to 190 degrees Fahrenheit.
Wash and dry potatoes. Cut into 1 inch pieces.
Add all ingredients to a large zippered bag or vacuum sealed bag. Next, add several pieces of silverware to the bag to help weigh it down.
If using a vacuum sealed bag, drop into preheated water bath. If using zippered bag, slowly lower bag into water. Once all of the air has been sucked out of bag, zip it shut and fully submerge.
Cook for 1 hour.
Finally, carefully remove bag from water. Transfer potatoes to a plate and serve!
Expert Tips & Tricks
Use baby red potatoes or baby gold potatoes. These two options are the best for this sous vide potato recipe.
Add something heavy like silverware to the zippered bag. This allows the bag to fully submerge under water, which is necessary for the potatoes to cook.
Fully submerge potatoes in water bath.
For crispy potatoes, pan sear potatoes after sous vide cooking.
Sous vide cooking requires the use of a vacuum sealed bag. If you do not have a vacuum sealed bag, then a zippered bag can be used.
In order to use a zippered bag, use the displacement method. This is what it involves.
- Add food to zippered bag. Do not zip up yet.
- Slowly lower bag into the preheated water bath.
- Once almost fully submerged, the pressure will suck out the air from the bag.
- After the air has been sucked out, zip top shut.
- Carefully let go of bag and ensure it is fully submerged.
How to Serve & Store
Serve sous vide potatoes once fully cooked and tender. They are great with burgers, sous vide lamb chops, steak, chicken, pork, fish and more.
Store leftovers in the fridge for up to 3 days.
Frequently Asked Questions
No, you do not have to peel the potatoes before cooking them with a sous vide.
Sous vide potatoes at 190 degrees Fahrenheit.
Cooking these potatoes extra long will not overcook them, but they will become very mushy.
No, you do not have to pan sear these potatoes. It adds a great crispy texture but it is not necessary.
You May Also Like
If you make this sous vide potato recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! Check out these Side Dishes for more great ideas.
Get the Recipe: Sous Vide Potatoes
- First, fill a large pot with water and place immersion cooker inside. Preheat to 190 degrees Fahrenheit.
- Wash and dry potatoes. Cut into 1 inch pieces.
- Add all ingredients to a large zippered bag or vacuum sealed bag. Add several pieces of silverware to the bag to help weigh it down.
- If using a vacuum sealed bag, drop into preheated water bath. If using zippered bag, slowly lower bag into water. Once all the air has been sucked out of bag, zip it shut and fully submerge.
- Cook for 1 hour.
- Finally, carefully remove bag from water. Transfer potatoes to a plate and serve!
- Chop potatoes into equally sized 1 inch pieces.
- Adding silverware or utensils to the zippered bag helps weigh down the potatoes. This is very important so that the potatoes are fully submerged in water during the cooking process.
- Butter can be used instead of olive oil if desired.
- After cooking, pan sear potatoes on high heat for 1 to 2 minutes for crispy potatoes.
- Store leftovers in the fridge for up to 3 days.
Love these sous vide potatoes? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!