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Prep Time |
Cook Time |
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10 minutes |
90 minutes |
100 minutes |
Ah, potatoes, what a magical ingredient! They’re delicious no matter how you cook them, but you probably would never think of cooking them sous vide. So why go through all that trouble? It might seem like an unnecessary move, but sous vide potatoes are literally worth it. They soak up all the flavors of butter, rosemary, and garlic, making every bite bursting with taste. You can also make creamy mashed potatoes or a lightly roasted crispy version afterwards. So, if you’re a potato fanatic, let’s dive in!
Ingredients:
- 1 lb potatoes
- 3 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Equipment:
- INKBIRD Immersion Ciruclator
- INKBIRD Vacuum Sealer
- Vacuum Bag
- Sous Vide Container
What Type of Potato is Best for Sous Vide?
You can’t really mess this up, but for this sous vide potato recipe, I always lean toward varieties that hold their shape well but break down nicely when you want them to.
Yukon Golds, for example, are my favorite because waxy enough to stay intact but still creamy for mashing. Russets are also good. They’re starchy and fluffy, absorbing butter and cream like a dream.
If you want your sous vide potatoes to be firmer and crispier, then fingerlings or red potatoes are fantastic, as they don’t turn mushy and crisp up beautifully on the outside.
No matter which type you choose, look for fresh, firm potatoes without sprouts or green spots, and try to select smaller, evenly sized ones for the best results.
To Peel or Not?
My suggestion is to keep the potato skin. On one hand, the skins add nutritional value and bring out a rich potato flavor. On the other hand, the skins become crispy during baking, creating a delightful contrast with the tender interior. Even if you prefer a smooth, creamy mashed potato, you can easily peel the skin off by hand after cooking. If you want a more rustic texture, leaving the skins on will give you a chewier, coarser mash that’s full of character.
What Temp to Sous Vide Potatoes?
The essence of sous vide cooking is all about temperature control. From my experience, setting your immersion circulator to 185°F (85°C) yields the best sous vide potatoes. At this heat, they become completely soft and tender, but it hasn’t started to fall apart. It’s perfect for making either creamy mashed potatoes or crispy roasted potatoes afterwards. If you want to use them in salads, you can lower the temperature by 20°F (10°C), and you’ll get potatoes with a firm texture without being overly mushy.
How Long to Sous Vide Potatoes?
Timing isn’t as rigid as with boiling or roasting, but the results are well worth the wait. For most things like cubed, halved, or small potatoes, give them at least 90 minutes of cooking. An extra half-hour in the bath won’t ruin them. It just makes sure the very center is as perfect as the edges. Just set it, forget it, and go do something else.
How to Sous Vide Potatoes?
Step 1: Preheat. Fill the sous vide container with enough water, then attach the sous vide machine to the side. Set the temperature to 185°F (85°C) to preheat.
Step 2: Prepare your potatoes. If you’re using baby potatoes, you can cut them in half, but for larger ones that vary in size, cut them into quarters, roughly the size of a circle formed by your thumb and forefinger.
Step 3: Season and bag. Toss butter, salt, pepper, minced garlic, rosemary, and thyme in a vacuum bag and mix well. Then, add the halved or quartered potatoes and coat each cube with the seasonings. Arrange the potatoes in a single layer and vacuum seal the bag.
Step 4: Sous vide potatoes. Once preheated, submerge the bag of potatoes in the water bath. If the bag floats, use a weight or clip to make sure it is fully underwater. Let it cook for about 1.5 to 2 hours.
Step 5: Check the doneness. Once the time is up, take out one potato and poke it with a fork to see if it goes through easily. If it’s still hard inside, it means the potato isn’t cooked and needs to be resealed and sous vide for another 30 minutes.
These sous vide potatoes pair well with sous vide ribeye steak, sous vide chicken breast, and sous vide pork chops.
What to Do with Sous Vide Potatoes?
If you find it too much trouble, you can enjoy sous vide potatoes directly after taking them out of the bag. They are so tender that they practically melt in your mouth with just a light push of your tongue. However, if you’re in the mood to elevate them, here are two different ways to finish them.
For the creamiest sous vide mashed potatoes: Empty the entire bag - potatoes and buttery juices - into a bowl, then add 1/2 cup whole milk and a pinch of nutmeg. Mash with a potato masher, ricer, or food mill. You’ll find that the potatoes come out smooth, silky, flavorful that’s simply unachievable by boiling.
For crispy-outside-and-tender-inside potatoes: Remove the potatoes from the bag, but discard the juice this time. Use paper towels to dry them off, then gently flatten each potato with a glass. You can either fry them in the skillet with oil or butter over medium heat until they turn golden brown, or bake them in a preheated oven at 425°F (220°C) for 20 minutes, flipping halfway through. Before serving, add a sprinkle of sea salt and Parmesan cheese for extra flavor.
