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Potatoes Sous Vide Recipe

For an impeccably tender and flavorful side dish, look no further than this sous vide potatoes recipe. By cooking the potatoes using the sous vide method, they're able to slowly absorb all the wonderful flavors from the fresh herbs, salt, and olive oil. The result? Perfectly cooked potatoes with an incredibly rich taste, ready to complement any main dish you might serve.

Potatoes Sous Vide Recipe
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Photos of Potatoes Sous Vide Recipe

Most of the ingredients in this recipe are common pantry items, but fresh chives or parsley are critical for the rich flavor profile. If you don't typically keep fresh herbs on hand, make a note to pick some up on your next trip to the supermarket. Another point to note is the type of potatoes. Baby red or gold potatoes are recommended for their buttery texture, which works perfectly with the sous vide cooking method.

Ingredients Needed for the Sous Vide Potatoes

Baby red or gold potatoes: These small potatoes are perfect for sous vide as they cook evenly and have a naturally buttery and rich flavor.

Fresh chives or parsley: These herbs add a fresh, vibrant flavor to the potatoes.

Kosher salt: This type of salt is ideal for seasoning as it distributes evenly and quickly.

Black pepper: Adds a slight heat and depth to the overall flavor profile.

Olive oil: It helps to cook the potatoes and adds a subtle earthy flavor.

Extra fresh chopped herbs: These will be used for garnishing and added freshness.

Sea salt: This is for finishing, it adds a crunchy texture and boosts flavor.

One reader, Arleyne Hare says:

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The sous vide potatoes recipe was a game-changer for me! The potatoes turned out perfectly tender and flavorful. The simplicity of the recipe combined with the amazing results has made it a staple in my kitchen. I love how versatile it is, and it's a great way to impress guests with minimal effort. Highly recommend!

Arleyne Hare

Techniques Required for Sous Vide Potatoes Recipe

How to prepare potatoes: The potatoes should be washed and any larger ones should be halved or quartered to ensure even cooking.

How to fill the pot with water: Fill a pot with water and place the immersion circulator inside. Set the temperature to 194 degrees F and let the water come up to temperature.

How to add ingredients to the bag: Add the potatoes, chives, salt, black pepper, and oil to a gallon-size zip-top freezer bag. Toss together in the bag to distribute the ingredients.

How to remove air from the bag: Seal the bag with as little air as possible by using the water-displacement method to help press out all the air. Slowly lower the bag with the potatoes into the water, letting the pressure of the water press the air through the top of the bag.

How to check for doneness: After cooking for 1 hour, carefully remove the bag from the water, open the top, and stick a fork in a potato to determine its tenderness. If not tender all the way through, reseal the bag and continue cooking.

How to serve the potatoes: Transfer the cooked potatoes to a serving platter and sprinkle some additional fresh chopped herbs and sea salt over the top, if desired. Alternatively, drizzle the cooking oil over the plated potatoes.

How to store and reheat: Let the potatoes cool in their bag and then refrigerate for 3 to 4 days. Remove from the bag and reheat in the microwave, in a skillet over medium-high heat, or by roasting in a 425 degrees F oven.

How To Make Potatoes Sous Vide

Put together a tasty side dish with these potatoes sous vide tossed with a blend of spices and cooked until tender. Takes 10 minutes to prep!

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes

Serves:

Ingredients

  • lbsbaby red or gold potatoes
  • 2tbspfresh chives or parsley,chopped
  • 1tspkosher salt
  • ½tspblack pepper
  • 2tbspolive oil
  • extra fresh chopped herbs,to garnish
  • sea salt,to garnish

Instructions

  1. Leave whole any potatoes that are smaller than ¾-inch in diameter. Halve or quarter larger potatoes into smaller pieces roughly 1-inch in size.

  2. Fill a pot with water and place the immersion circulator inside. Set the temperature to 194 degrees F and let the water come up to temperature.

  3. Add the potatoes, chives, salt, black pepper, and oil to a gallon-size zip-top freezer bag. Toss together in the bag to distribute the ingredients.

  4. Add 3 or 4 heavy soup spoons to the bag—potatoes have a tendency to float, and the spoons will help weigh the bag down.  

  5. Seal the bag with as little air as possible by using water-displacement method to help press out all the air.

  6. Just slowly lower the bag with the potatoes into the water, letting the pressure of the water press the air through the top of the bag.

  7. Once the top of the bag reaches the waterline and all the air has been pressed out, seal the bag. Set the potatoes aside on a kitchen towel until the water has finished heating.

  8. Once the water has come up to temperature, submerge the bag of potatoes in the pot. Make sure the bag is completely submerged; otherwise the potatoes will not cook evenly.

  9. Cook for 1 hour, and check for doneness by carefully removing the bag from the water, opening the top, and sticking a fork in a potato to determine its tenderness. If not tender all the way through, reseal the bag and continue cooking.

  10. Remove from the water, and turn off the circulator. Transfer to a serving platter and sprinkle some additional fresh chopped herbs and sea salt over the top, if desired. Or drizzle the cooking oil over the plated potatoes.

  11. Alternatively, let the potatoes cool in their bag and then refrigerate for 3 to 4 days.

  12. Remove from the bag and reheat in the microwave, in a skillet over medium-high heat, or by roasting in a 425 degrees F oven.

Nutrition

  • Calories: 131.31kcal
  • Fat: 4.71g
  • Saturated Fat: 0.69g
  • Monounsaturated Fat: 3.29g
  • Polyunsaturated Fat: 0.54g
  • Carbohydrates: 20.78g
  • Fiber: 3.02g
  • Sugar: 0.93g
  • Protein: 2.46g
  • Sodium: 279.85mg
  • Calcium: 38.48mg
  • Potassium: 493.44mg
  • Iron: 2.43mg
  • Vitamin A: 4.52µg
  • Vitamin C: 23.52mg

Pro Tip for Achieving Perfect Sous Vide Potatoes

When using the sous vide method for cooking potatoes, it's important to ensure that the bag is fully submerged in the water. This is because the heat from the water needs to circulate evenly around the bag to cook the potatoes properly. If the bag is not fully submerged, some potatoes may be undercooked while others may be overcooked. Using weights, like heavy soup spoons, can help keep the bag submerged. Also, remember to check the doneness of the potatoes by carefully removing the bag from the water and sticking a fork in a potato. If it's not tender all the way through, continue cooking.

Time-Saving Tips for Preparing Sous Vide Potatoes

Prep ahead: Prepare the potatoes and seasonings in the zip-top bag the night before and refrigerate. When ready to cook, simply place the bag in the water bath and start the sous vide process.

Uniform size: Cut the potatoes into uniform sizes to ensure even cooking. This will also help in determining the doneness of the potatoes during the cooking process.

Quick reheat: After sous vide cooking and refrigerating, reheat the potatoes quickly in the microwave or skillet for a speedy and delicious side dish.

Substitute Ingredients For Potatoes Sous Vide Recipe

  • baby red or gold potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar creamy texture and buttery flavor, making them a great substitute for baby red or gold potatoes in a sous vide recipe.

  • fresh chives or parsley - Substitute with fresh dill: Fresh dill can provide a slightly different flavor profile but still adds a fresh and aromatic element to the dish, similar to chives or parsley.

  • kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt in sous vide cooking, as it provides a similar level of salinity and can be easily adjusted to taste.

  • black pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a milder and slightly different flavor profile while still adding a peppery kick to the dish.

  • olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil in sous vide cooking, offering a neutral flavor and high smoke point, making it suitable for various cooking methods.

Plating Ideas for Perfectly Cooked Sous Vide Potatoes

  1. Elevate the plating: When presenting the sous vide potatoes, consider using a combination of fresh chives or parsley to add a pop of color and freshness to the dish. The vibrant green hues will contrast beautifully with the golden-brown potatoes, creating an eye-catching presentation.

  2. Incorporate texture: Introduce a textural element by sprinkling a pinch of sea salt over the plated potatoes. This not only enhances the flavor but also adds a delightful crunch, elevating the overall dining experience.

  3. Highlight the natural beauty of the potatoes: Arrange the potatoes in a visually appealing manner, showcasing their natural shapes and colors. Opt for a minimalist approach that allows the simplicity of the dish to shine through.

  4. Consider the serving vessel: Choose a serving platter that complements the aesthetic of the dish. A sleek, neutral-toned platter can provide a sophisticated backdrop for the vibrant colors of the potatoes and herbs.

  5. Balance and symmetry: Pay attention to the placement of each element on the plate, aiming for a balanced and symmetrical presentation. This attention to detail demonstrates precision and care in the plating process.

Essential Equipment for Making Sous Vide Potatoes

  • Immersion circulator: An immersion circulator is a precise heating device used for sous vide cooking. It heats and circulates water to a specific temperature, ensuring even cooking of the food in a water bath.
  • Gallon-size zip-top freezer bag: These bags are used for sealing food items in airtight conditions, making them suitable for sous vide cooking. They can withstand the heat of the water bath and are essential for the water displacement method to remove air from the bag.
  • Heavy soup spoons: These are used to weigh down the bag of food in the water bath to ensure it remains submerged during the sous vide cooking process.
  • Pot: A pot is used to hold the water for the sous vide cooking process. It accommodates the immersion circulator and provides a vessel for the water bath.
  • Kitchen towel: A kitchen towel is used to absorb any excess water from the bag of potatoes after sous vide cooking and before serving.

Storing and Freezing Sous Vide Potatoes for Later

  • Let the potatoes cool completely before storing them in an airtight container or resealable plastic bag. They can be kept in the refrigerator for up to 4 days.
  • To freeze the sous vide potatoes, place them in a single layer on a baking sheet and freeze until solid, about 2 hours. Once frozen, transfer the potatoes to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
  • Frozen sous vide potatoes can be stored in the freezer for up to 3 months. When ready to use, thaw the potatoes in the refrigerator overnight before reheating.
  • To reheat refrigerated sous vide potatoes, place them in a microwave-safe dish and heat in the microwave until warmed through, stirring occasionally. Alternatively, you can reheat them in a skillet over medium-high heat with a little olive oil or butter until crispy and heated through.
  • For frozen sous vide potatoes, you can reheat them directly from the freezer. Preheat your oven to 425°F (220°C) and spread the frozen potatoes on a baking sheet. Roast for 15-20 minutes, or until heated through and crispy on the outside.

How To Reheat Leftover Sous Vide Potatoes

  • Reheating in the microwave: place the leftover sous vide potatoes in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. This method is quick and easy, but may result in slightly softer potatoes.

  • Reheating in a skillet: heat a tablespoon of olive oil or butter in a skillet over medium-high heat. Add the leftover potatoes and cook, stirring occasionally, until crispy and heated through, about 5-7 minutes. This method will give you crispy exteriors and soft, fluffy interiors.

  • Reheating in the oven: preheat your oven to 425°F (220°C). Spread the leftover potatoes on a baking sheet and drizzle with a little olive oil, salt, and pepper. Roast for 10-15 minutes, or until crispy and heated through. This method is ideal for larger quantities of potatoes and will result in crispy, flavorful potatoes.

  • Reheating in an air fryer: preheat your air fryer to 375°F (190°C). Place the leftover potatoes in the air fryer basket and cook for 5-7 minutes, shaking the basket halfway through, until crispy and heated through. This method is quick and will give you crispy potatoes without the need for additional oil.

  • Cold potato salad: if you prefer a cold dish, simply chop the leftover sous vide potatoes and toss them with your favorite dressing, such as a vinaigrette or mayonnaise-based dressing. Add some chopped fresh herbs, like parsley, dill, or chives, for extra flavor. This is a great option for summer picnics or barbecues.

Interesting Trivia About Sous Vide Potatoes

The sous vide cooking method involves sealing food in airtight bags and cooking it in a water bath at a precise temperature. This technique allows the food to cook evenly and retain its natural flavors and nutrients. It's a great way to ensure perfectly cooked potatoes every time, as the gentle cooking process helps maintain their texture and taste.

Is Making Sous Vide Potatoes at Home Cost-Effective?

The cost-effectiveness of this sous vide potatoes recipe is quite high. Potatoes are a budget-friendly staple, and the additional ingredients are minimal. The cooking method ensures that the potatoes are perfectly cooked, minimizing waste. The overall verdict rating for this recipe is 9 out of 10, considering its simplicity, flavor, and versatility. The approximate cost for a household of 4 people is around $5-$7, making it an economical and satisfying side dish.

Are Sous Vide Potatoes Healthy or Unhealthy?

This sous vide potatoes recipe can be considered relatively healthy, as it primarily consists of potatoes, herbs, and a small amount of olive oil. Potatoes are a good source of complex carbohydrates, fiber, vitamins (especially vitamin C), and minerals like potassium. The use of fresh herbs adds flavor and some additional nutrients without increasing the calorie count significantly. Olive oil, used in moderation, provides healthy monounsaturated fats.

However, there are a few aspects that could be improved to make the recipe even healthier:

  • Reduce the amount of salt used or replace it with a low-sodium alternative to minimize sodium intake
  • Include a variety of colorful potatoes (such as purple or sweet potatoes) to increase the nutritional value and antioxidant content
  • Add other vegetables like garlic, onions, or bell peppers to the bag for extra flavor and nutrients
  • Use a smaller amount of oil or replace it with a lower-fat alternative like chicken or vegetable broth to reduce the overall fat content
  • Serve the potatoes with a lean protein source and a side of non-starchy vegetables to create a balanced meal

Editor's Opinion on the Sous Vide Potatoes Recipe

The sous vide potatoes recipe is a delightful way to elevate the humble potato. The use of sous vide cooking ensures that the potatoes are perfectly tender and infused with the flavors of chives, salt, and pepper. The method allows for precise control over the cooking process, resulting in consistently delicious results. The addition of fresh herbs and a drizzle of olive oil at the end adds a burst of freshness and richness. This recipe is a wonderful option for a side dish, and the make-ahead option provides convenience without sacrificing flavor.

Enhance Your Potatoes Sous Vide Recipe with These Unique Side Dishes:

Roasted Garlic Green Beans: Toss the green beans with olive oil, minced roasted garlic, and a sprinkle of parmesan cheese before roasting until tender and slightly crispy.
Balsamic Glazed Carrots: Simmer the carrots in a balsamic glaze made with brown sugar, butter, and a touch of Dijon mustard until they are caramelized and tender.
Honey Sriracha Brussels Sprouts: Toss the Brussels sprouts in a mixture of honey, Sriracha, and soy sauce before roasting until they are crispy and caramelized with a hint of heat.
Crispy Parmesan Zucchini Fries: Coat the zucchini fries in a mixture of panko breadcrumbs, Parmesan cheese, and Italian seasoning before baking until golden and crispy.

Similar Recipes to Try If You Love Sous Vide Potatoes

Roasted Garlic Parmesan Asparagus: Roast asparagus with garlic and parmesan for a flavorful side dish.
Balsamic Glazed Grilled Chicken: Marinate and grill chicken with a balsamic glaze for a tangy and sweet main dish.
Mango Coconut Chia Pudding: Create a creamy and tropical chia pudding with mango and coconut milk for a healthy dessert option.

Why trust this Potatoes Sous Vide Recipe:

This recipe guarantees perfect results every time, thanks to the precise cooking temperature of the sous vide method. The use of fresh chives and parsley enhances the flavor, while the kosher salt and black pepper provide a perfect balance of seasoning. The addition of olive oil ensures a rich and savory taste. Trust in the quality of the ingredients and the meticulous cooking process to deliver exceptional potatoes that will impress even the most discerning palates.

Share your thoughts on the Potatoes Sous Vide Recipe in the Cooking Techniques forum and let us know how it turned out for you!
FAQ:
How can I tell if the potatoes are done cooking?
You can check the doneness of the potatoes by carefully removing the bag from the water, opening the top, and sticking a fork into a potato to determine its tenderness. If the potatoes are not tender all the way through, reseal the bag and continue cooking.
Can I use other types of potatoes for this recipe?
Yes, you can use other types of potatoes such as baby red or gold potatoes. If using larger potatoes, make sure to cut them into smaller pieces roughly 1-inch in size for even cooking.
Can I prepare the potatoes in advance?
Absolutely! You can let the potatoes cool in their bag and then refrigerate them for 3 to 4 days. When you're ready to enjoy them, simply remove them from the bag and reheat in the microwave, in a skillet over medium-high heat, or by roasting in a 425°F oven.
What should I do if the bag of potatoes doesn't stay submerged in the water during cooking?
It's important to ensure that the bag is completely submerged in the water during cooking to ensure even cooking. If the bag doesn't stay submerged, you can use heavy soup spoons or any other kitchen-safe weights to weigh the bag down and keep it fully submerged.
Can I add other seasonings or herbs to the potatoes?
Absolutely! Feel free to customize the seasoning to your preference. You can add additional herbs, spices, or seasonings to the bag along with the potatoes, chives, salt, pepper, and oil to suit your taste.

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