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–+ servings

Sous Vide Potatoes with Rosemary

Created by: Sarah Mock
prep time5 minutes
cook time1 hour
Additional Time 8 minutes
total time1 hour 13 minutes
Makes 4 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
 

  • 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.

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