Sous Vide Potatoes
Discover the secrets to perfect sous vide potatoes with our step-by-step guide. Achieve fluffy insides and crispy outsides effortlessly. Elevate your cooking today!
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 2-4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Française
Ingredients
Scale
- 1kg (2.2 lbs) potatoes, scrubbed
- 1 garlic clove, crushed
- 28g (2 tbsp) butter
- Salt and pepper
- 30ml (2 tbsp) vegetable oil [optional ]
Instructions
- Warm up the sous vide water to 80°C / 175°F.
- Chop the potatoes into small, bite-sized chunks.
- Sprinkle salt and pepper onto the potato pieces.
- Seal the potatoes in a vacuum bag with the crushed garlic and butter, ensuring they’re in a single layer.
- Submerge the sealed bag in the water bath and let it cook for 1 to 1½ hours.
- Take the potatoes out of the sealed bag.
- You can serve them right away, but for an enhanced texture, follow this optional step.
- [Optional] Heat the vegetable oil until it is very hot. Sauté the potatoes on each side until they become golden and crispy. Serve immediately. Enjoy!
Notes
- Ensure butter is evenly spread in the vacuum bag for uniform flavor.
- Heat oil thoroughly before sautéing the potatoes for extra crispiness.
- Rest potatoes post-sous vide to firm up before sautéing.
Nutrition
- Calories: 224 calories
- Fat: 5.9 g
- Protein: 4.3 g
Find it online: https://sousviderecipe.com/sous-vide-potatoes/