Potatoes Sous Vide Recipe

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.

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.

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.

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.  

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

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.

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.

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.

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.

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.

Alternatively, 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.