Get the Recipe: Sous Vide Potatoes
These sous vide potatoes are so tender and flavorful! This recipe is easy to make, mostly hands off, and great as a side dish. The sous vide method yields perfectly soft potatoes.
Ingredients
- 1 ½ pounds baby red potatoes
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ tsp ground pepper
Instructions
- 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!
Notes
- 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.
Calories: 184kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 322mg, Potassium: 784mg, Fiber: 3g, Sugar: 2g, Vitamin A: 13IU, Vitamin C: 15mg, Calcium: 20mg, Iron: 1mg