Simple Sous Vide Potatoes
mylifeinbalancegroup.com/sous-vide-potatoes/Seasoned with butter, salt, and fresh herbs, these delicious and creamy sous vide potatoes are ready to enjoy in just 1 hour.
Recipe Makes (Approximate): servings
Equipment
- Large pot or other large, heat-resistant container
- vegetable scrub brush optional
- Sous vide immersion circulator
- large food-safe vacuum sealing bag or large, sealable food-safe plastic bag
- Paper towels or dish towel
- vacuum sealer optional, see Notes for alternative
Ingredients
- water (enough to fill pot or container)
- 1 pound fingerling potatoes (or 1 pound baby potatoes)
- 4 tablespoons unsalted butter (sliced; or 4 tablespoons ghee, sliced; see Notes)
- ½ teaspoon salt (more or less to taste)
- 2-3 tablespoons chopped fresh chives (optional, see Notes)
- 2-3 tablespoons chopped fresh parsley (optional, see Notes)
Instructions
- Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 190° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
- Wash potatoes under running water, scrubbing skins with vegetable scrub brush or hands to remove all surface dirt. Once potatoes are clean, dry potatoes completely and place in food-safe plastic bag.
- Add slices of butter (or slices of ghee, or oil), salt, and fresh herbs to bag with potatoes. Remove as much air from bag with vacuum sealer or water-displacement method (see Notes) and seal bag completely shut. Submerge potatoes in preheated water bath.
- Cook potatoes, fully submerged in water bath, for 1 hour. Note: Food must be fully submerged to cook properly. If food won't submerge on its own, attach pie weights or silverware to bottom of bag for extra weight.
- After 1 hour, remove bag from water bath and transfer contents of bag to serving bowl. Garnish potatoes with additional herbs if desired and serve warm.
Recipe Notes
- Fresh Herbs: You're welcome to use only chives, only parsley, or a mixture of both. You can also swap out these herbs with any others you prefer - rosemary is wonderful with potatoes!
- Washing Potatoes: Since we're not peeling the potatoes in this recipe, it's really important that you remove all surface dirt before cooking them. Remember - potatoes grow in the ground, and even though they're usually rinsed before they make it to your grocery store, they'll still have some dirt on the skins.
- Water-Displacement Method: Place potatoes in large sealable food-safe zip-top bag (not a vacuum sealing bag) and seal bag halfway across top. Heat water with sous vide immersion circulator, then slowly lower half-sealed bag into heated water. The temperature difference will force air out of bag – you should see plastic bag cling to potatoes. Once food is entirely submerged and all air is out of bag, seal bag completely and continue with recipe.
- Make it Paleo/Whole30: Use ghee or a neutral oil (avocado oil, olive oil, etc.) instead of butter.
- Make it Dairy Free: Use plant-based butter or neutral oil (avocado oil, olive oil, etc.) instead of butter.
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 126calProtein: 2gFat: 8gSaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 200mgPotassium: 327mgTotal Carbs: 13gFiber: 2gSugar: 1gNet Carbs: 11gVitamin A: 334IUVitamin C: 16mgCalcium: 13mgIron: 1mg
https://mylifeinbalancegroup.com/sous-vide-potatoes/