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–+ servings
Sous Vide Potatoes with Rosemary
Sarah Mock
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!
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Prep Time5 minutes
Prep Time8 minutes
Cook Time1 hour
Prep Time1 hour 13 minutes
servings4 people

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

  1. Wash the baby Yukon Gold potatoes.
  2. Heat the sous vide water to 194°F/90°C.
  3. Place the potatoes, rosemary, salt and garlic powder in the sous vide bag.
  4. Close the bag and shake to distribute the seasonings.
  5. Lay the bag flat on the counter to arrange the potatoes in a single layer.
  6. Add the 3 tablespoons of butter on the potatoes.
  7. Vacuum and seal the bag.
  8. Place the bag in the water and weigh the bag down.
  9. Cook the potatoes for 1 hour.
  10. Remove from the water and press the potatoes with a coffee mug to smash them while still in the bag.
  11. Heat a cast iron skillet to smoking hot.
  12. Add olive oil to the skillet.
  13. Place the pressed/smashed potatoes in the oil and fry for 2-3 minutes per side or until desired crispness is achieved.
  14. Serve with additional salt and rosemary.

Nutrition

Serving: 1 | Calories: 398kcal | Carbohydrates: 73g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 368mg | Fiber: 8g | Sugar: 4g
CourseSous Vide
CuisineFrench
Keywordsous vide potatoes, sous vide,
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