Sous Vide Butterpoached Potatoes
Discover how to make perfectly tender sous vide butter-poached potatoes. Unlock expert tips for achieving velvety texture and irresistible flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: Ingredients for 2
- Category: Main Course
- Method: Stovetop
- Cuisine: Française
Ingredients
Scale
- 1 pound (454 g) small Yukon gold potatoes, cut in half (or fingerling potatoes)
- 2 tablespoon (30 ml) s unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 tablespoon (15 ml) minced fresh thyme or rosemary (optional )
- 2 teaspoon (10 ml) s kosher salt
- 1 teaspoon (5 ml) freshly ground black pepper
Instructions
- Step 1 Adjust your Anova Sous Vide Precision Cooker to reach a temperature of 190°F (87°C).
- Step 2 Place all components into a large resealable plastic bag or a vacuum-sealable bag. Seal it using the water displacement method or utilize a vacuum sealer with the moist setting. Submerge the bag in the preheated water and cook for 1 hour.
- Finishing Steps
- Step 0 Once the hour has passed, lift the bag out of the water. Pour everything from the bag onto a serving dish. Serve immediately and enjoy.
Notes
- Distribute butter evenly in the bag for a rich, creamy taste during cookingnSlightly bruise rosemary sprigs to release aromatic oils, enhancing potato flavornSeal the bag tightly to prevent water entry and preserve seasoning
Nutrition
- Calories: 200
- Fat: 12g
- Protein: 8g
Find it online: https://sousviderecipe.com/sous-vide-butterpoached-potatoes/