Sous vide cooking is more than just steaks. Sous vide potatoes are the perfect side dish to your favorite entree.
These potatoes are infused with flavor, creamy on the inside and crisp on the outside. You may never roast a potato again!
This would be the perfect side dish for stuffed flank steak, a sous vide turkey breast or my favorite boneless pork chops with rosemary cream sauce. Be sure to check out my complete collection of sous vide recipes.
Can you Sous Vide Potatoes?
Just like sous vide asparagus potatoes can be cooked sous vide! The potatoes come out creamy, flavorful and perfect every time. No neat to heat your oven to roast potatoes when the potatoes come out this delicious.
Do you need to weigh down sous vide potatoes?
I found that you do need to weigh down the sous vide potato bag. Why is this? You thought that you removed all the air when you used the vacuum sealer but as the potatoes cook, the air that is naturally in the potatoes is released and escapes into the bag.
The air becomes too much and the bag begins to float. I use a couple of open quart canning jars to weigh down the potatoes.
Other options could be to put a few spoons or butter knives in the bag before you seal it. Also sous vide weights could be helpful here.
Why is there air in my sous vide bag with potatoes?
As the potatoes cook, they release air. Just like apples, potatoes naturally have air in them. When they cook, the air is released and becomes trapped in the bag. Be sure to weigh down your bag so get a consistent cook.
What temperature do you sous vide potatoes?
Set your sous vide water bath to 194°F/90°C for all potatoes. I am using a Yukon gold potato so I am going to cook for 60 minutes. Other potatoes take different times because of the types of starches that are in them.
Sous Vide Potatoes with rosemary ingredients:
- Yukon Gold potatoes (3 lbs)
- Rosemary (more if you LOVE Rosemary)
- garlic powder
- salt
- Butter
How to make Sous Vide Potatoes with rosemary:
- Wash the baby Yukon Gold potatoes.
- Heat the sous vide water to 194°F/90°C.
- Place the potatoes, rosemary, salt and garlic powder in the sous vide bag.
- Close the bag and shake to distribute the seasonings.
- Lay the bag flat on the counter to arrange the potatoes in a single layer.
- Add the 3 tablespoons of butter on the potatoes.
- Vacum and seal the bag.
- Place the bag in the water and weigh the bag down.
- Cook the potatoes for 1 hour.
- Remove from the water and press the potatoes with a coffee mug to smash them while still in the bag.
- Heat a cast iron skillet to smoking hot.
- Add olive oil to the skillet.
- Place the pressed/smashed potatoes in the oil and fry for 2-3 minutes per side or until desired crispness is achieved.
- Serve with additional salt and rosemary.
Let's go shopping!
ANOVA
This third generation sous vide circulator includes dual-band WiFi and a two-line touchscreen display.
How do you make sous vide potatoes crisp on the outside?
This is my favorite part about sous vide potatoes! Getting the outside crisp like they have been roasting in an oven for an hour but the crispness only takes minutes!
- Use a mug or canning jar to smash the potatoes, cracking them but not smushing them completely.
- Heat a cast iron skillet to smoking hot.
- Add olive oil to the skillet.
- Place the pressed/smashed potatoes in the oil and fry for 2-3 minutes per side or until desired crispness is achieved.
- Serve with additional salt and rosemary.
Ingredients
- 1 bag baby Yukon Gold potatoes 3 lbs
- 1 Tablespoon Rosemary more if you LOVE Rosemary
- ½ Teaspoon Garlic Powder
- ½ Teaspoon salt
- 3 Tablespoon Butter
Instructions
- Wash the baby Yukon Gold potatoes.
- Heat the sous vide water to 194°F/90°C.
- Place the potatoes, rosemary, salt and garlic powder in the sous vide bag.
- Close the bag and shake to distribute the seasonings.
- Lay the bag flat on the counter to arrange the potatoes in a single layer.
- Add the 3 tablespoons of butter on the potatoes.
- Vacuum and seal the bag.
- Place the bag in the water and weigh the bag down.
- Cook the potatoes for 1 hour.
- Remove from the water and press the potatoes with a coffee mug to smash them while still in the bag.
- Heat a cast iron skillet to smoking hot.
- Add olive oil to the skillet.
- Place the pressed/smashed potatoes in the oil and fry for 2-3 minutes per side or until desired crispness is achieved.
- Serve with additional salt and rosemary.
Michael says
Have you ever tried freezing after sous vide prior to finishing? (prepping ahead)
Ikee says
I had no idea you could sous vide potatoes! Great idea.
Amanda K says
SO GOOD! The rosemary is a MUST.