Sous Vide Potatoes are the latest in my sous vide vegetables obsession. Keep reading if you want soft, creamy but not squishy perfectly cooked potatoes.
I’ve never met a potato I didn’t like. And that goes double for sous vide potatoes!
I’ve loved cooking sous vide for years. There’s just something about the precision and simplicity that appeals to me. And I’ve put out lots of amazing sous vide recipes like this sous vide flank steak and sous vide chicken breast.
What is Sous Vide Cooking?
There are a lot of great articles you can check out that go into the details of sous vide cooking so I’ll keep it simple here. Sous vide is the process of cooking foods to a precise temperature by soaking it in a water bath.
The food is sealed in an airtight bag then submerged into a large container of water that is kept at a specific temperature using a sous vide precision circulator. The warm water circulates around the food bag, bringing it to the desired temperature after a period of time.
It does wonders for meats like steak and brisket. And it’s amazing for infusing liquor (like my favorite pepper infused vodka)!
But what about vegetables? It is worth the extra time it takes to sous vide just for a vegetable side dish? Spoiler alert… yes! Sous vide is my cooking method of choice for many vegetables that can be hard to get perfectly cooked. Tender and cooked through and through without being mushy.
Potatoes are no exception. These sous vide potatoes are soft but still have a great texture. And they’re even better with a quick sear on the outside to crisp them up after cooking.
Can You Overcook Sous Vide Potatoes?
One of the wonderful things about sous vide cooking is that it is very difficult to overcook anything. The food is always at the perfect temperature.
However, the consistency of the food can change and become either mushy or stringy if the food is in the water bath too long. As a rule it is best to cook the food for the length of time indicated in the recipe.
But letting it sit an extra 15-20 minutes won’t make a difference. I love the flexibility of sous vide cooking!
What Kind of Potatoes Should I Use?
Baby potatoes that are waxy are the best potatoes for sous vide. I prefer baby golden Yukon, but you will also get great results with baby red potatoes.
And the best size is about 1 1/2 inches in diameter then cut them in half so you can toss them in a hot pan to sear them when they’re done cooking.
How to Remove the Air From the Sous Vide Bag
Removing the air from the sous vide bag is perhaps the most important step for success. Removing the air allows the water to come into indirect contact with all sides of the food cooking.
The food will float on top of the water bath if there is air in the bag. This isn’t good! There are two ways to remove the air completely.
Using a food vacuum sealer is the most efficient and thorough way to remove all of the air from the food bag. Simply follow your vacuum sealer manufacturer’s directions and you’ll be all set.
Ingredients in This Recipe
- Baby potatoes – Yukon gold work great. Baby red potatoes will also be good. (see full recipe below)
- Fresh rosemary – finely minced
- Garlic – fresh minced is best but powdered garlic will work as well.
- Olive oil – to sear the potatoes after they are cooked.
How to Make Sous Vide Potatoes
- Scrub potatoes and cut them in half. Place in a sous vide bag or zip top bag and add garlic and rosemary. Shake well to coat evenly.
- Remove all the air from the bag using a vacuum sealer or the water displacement method (see above).
- Fill a large pot or sous vide container with water and insert the sous vide immersion circulator. Set the temperature to 190 degrees.
- Place the potatoes in the water bath and cook for one hour.
- Remove the potatoes and add to a hot skillet with some avocado oil or olive oil to sear the outside.
- Serve immediately.
Can I Make Them Ahead of time?
Yes you can make your sous vide potatoes ahead of time. This is one of my favorite things about sous vide cooking.
When the food is done cooking, just lift the bag out of the water and let come to room temperature. Keep the bag sealed and place in the refrigerator for up to 5 days.
Then when you’re ready to serve them, just bring them back to room temperature and do the searing step and you’ll be good to go!
So next time you’re in the mood for tender, creamy, and a little crispy on the outside potatoes, be sure to give sous vide a try. You’ll be amazed at how easy it is and you’ll love the great results!
Tools Used in This Recipe
- 1 ½ pounds baby potatoes
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary, trimmed and chopped
- 1 tablespoon olive oil (optional)
- Fill a large pot or sous vide container with water and insert the sous vide circulator. Set the temperature to 190 degrees.
- Rinse the baby potatoes and cut them in half. Cut larger ones into fourths.
- Place the potatoes into a vacuum seal bag or zip top bag. Sthe potatoes with the chopped rosemary and garlic. Shake the bag to coat the potatoes evenly.
- Remove all the air from the bag with the vacuum sealer or water displacement. (see above for instructions on how to remove the air using the water displacement method). Keep the potatoes in one layer as much as possible.
- Submerge the potatoes into the hot water bath. Make sure the bag is fully submerged in the water. Use large servings spoons to weigh the bag down, if necessary.
- Cook for one hour.
- To crisp up the potatoes (optional step), heat a cast iron or heavy bottom skillet over high heat. Add avocado oil or olive oil (and also use butter).
- Remove the potatoes from the sous vide bath and pour the contents of the bag into the hot skillet.
- Sear on all sides for approximately 1-2 minutes.
- Serve immediately.
- Optional - to pre cook the potatoes for later use, let come to room temperature after the sous vide cooking process. Store in the refrigerator for 5 days. When you want to serve them, let them sit out on the counter in the sealed bag to come to room temperature then sear as described above.
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