Everybody loves potatoes. It’s one of the few foods that binds all of humanity together. Fluffy, starchy, and endlessly malleable, these tasty treats will please everyone from the pickiest child to the snobbiest food critic. Find someone who doesn’t absolutely adore and crave potatoes and you’ve found someone who no longer enjoys life. There are so many different ways to prepare potatoes to perfection. You can bake them, fry them, boil them, broil them, mash them, smash them, and yes, even sous vide them. That’s right, the cooking technique that has been taking kitchens across the world by storm can also maximize the delicious potential of potatoes. In fact, once you sous vide your first set of potatoes, you may never want to prepare them any other way ever again.
That’s right. If you’ve been craving some starchy goodness that will melt in your mouth (and honestly, who doesn’t?!), you need to make sous vide potatoes. It’s fairly hard to ruin spuds, as they’ll taste great in any shape and form, from french fries to mashed potatoes, but there really is no toping sous vide potatoes. When prepared in a hot water bath, potatoes turn out perfectly cooked, tender, full of flavor and have a perfect texture. So many people wrongly assume that sous vide is a cooking technique reserved for meat, but that couldn’t be further from the case. Preparing just about any food sous vide will maximize it’s deliciousness. The potato is no exception to this rule.
So, if you are a potato junky constantly looking for new ways to take your tongue to a starchy paradise, then it’s time to pop those potatoes into your sous vide cooker. Want to know the best ways to prepare potatoes sous vide? Then good news, you have come to the right place. Our sous vide experts have been hard at work experimenting with their potato recipes and eventually settled on the following three. So what are you waiting for?! It’s time for you to take your potatoes to the next level. Keep reading to discover how to make restaurant-worthy sous vide potatoes with these simple recipes! You friends and family will be in shock once they bite into these potatoes and realize that nothing will ever be the same again.
Sous Vide Buttered Potatoes
- 1 pound (or 450 grams) of fingerling potatoes.
- 2 tablespoons of unsalted butter.
- 1 tablespoon of extra virgin olive oil.
- Some sea salt, used to taste.
- Some fresh cracked black pepper, used to taste.
- Some dried herbs (liked rosemary, parsely, or thyme), used to taste (optional).
Peel and wash your potatoes, then cut into halves if needed (you’ll want these tasty taters to be bite sized, so chop them up if necessary). If you were unable to find fingerling potatoes, regular potatoes will sub in just fine. However, if you are using regular potatoes, make sure to dice them to pieces similar in size before cooking. Preheat your sous vide cooker to 190 degrees Fahrenheit or 87 degrees Celsius. Combine the potatoes with butter, oil, and seasonings (salt, pepper, herbs) and seal them in a zipper-lock or a plastic vacuum bag. Cook for about an hour or until the potatoes are done (If you use another variety of potato it might take longer. So make sure to check them before serving). Serve the finished sous vide potatoes on their own or as a side dish to cod fillet or boneless pork chop. Watch as everyone around your table melts after taking their first bite. This taters are a real crowd pleaser.
Sous Vide Roasted Potatoes
- 1 pound (or 450 grams) of Yukon gold potatoes that have been diced.
- 3 tablespoons of goose fat, extra virgin olive oil, or unsalted butter. Depending on what you have available and which flavor profile that you would like to highlight.
- 1 peeled clove of garlic that has been pressed or finely diced.
- Some kosher salt, used to taste.
- Some black pepper, used to taste.
- Some sweet paprika, used to taste.
- Some dried rosemary or Italian herb seasoning, used to taste (optional).
Peel, wash, and dice the potatoes. Yukon gold is an excellent choice for roasting due to their texture and flavor, but you can use any type of potatoes you have on hand. Place the potatoes in a ziplock-style bag or a plastic vacuum bag, add your fat of choice (geese, olive oil, or butter) and the seasonings. Set your sous vide oven to 194 degrees Fahrenheit or 90 degrees Celsius and cook the potatoes for a a full hour. Once the potatoes are cooked, shock them in an ice bath to stop the cooking process. Empty the sous vide bag on a tray and put in a preheated oven (375 Fahrenheit or 190 Celsius). Roast the sous vide potatoes until they’re crisp and golden. Once you take them out of the oven, you’ll have roasted potatoes that are crispy on the outside, but decadently soft and fluffy on the inside. Anyone who tastes these potatoes will never be the same again.
Sous Vide Mashed Russet Potatoes
- 1 pound (or 450 grams) of Russet potatoes that are sliced or diced.
- 1/2 cup (or 120 grams) of unsalted butter that is grated or diced.
- 1/2 cup (or 120 ml) of heated whole milk.
- 3 garlic cloves that have been smashed and peeled.
- Some salt, used to taste.
- Some black pepper, used to taste.
- Some nutmeg, used to taste.
Preheat your sous vide water bath to 194 degrees Fahrenheit or 90 degrees Celsius. Wash the potatoes, and cut them to slices or dice them into cubes. Mix the potatoes with butter and seasoning and cook for an hour. Once the potatoes are cooked, strain and preserve the liquid. Using a potato ricer or food mill, press potatoes and garlic together. Then combine the heated milk with the liquid in which the potatoes were cooked, and whisk it into your mashed potatoes until you get a fluffy, creamy sous vide puree. if done correctly, this will be the softest and most flavorful batch of mashed potatoes that you have ever tasted. In fact, you won’t even want to pour gravy onto these mashed potatoes. The flavor is too irresistible for that.