These sous vide potatoes are deliciously creamy, simply seasoned but full of flavor! Super easy to make, this foolproof method guarantees you’ll get perfectly cooked tender potatoes.
🥔 What Makes This Recipe So Good
- It doesn’t get any easier than cooking potatoes sous vide. Not only is this method pretty much foolproof, it’s also very hands off. Once you’ve placed your potatoes and seasoning in the temperature controlled water bath, you’ll simply set a timer for 1 hour, and that’s all.
- The seasoning is very simple, but these sous vide potatoes are super flavorful. Butter, a little salt and fresh herbs never disappoint with potatoes. Buttery, tender and super creamy potatoes. Absolutely delicious!
- They’re super versatile, and great for meal-prep, or as a side dish to meat and fish. They’d be great served with this chimichurri flank steak, this amazing bacon wrapped pork tenderloin, this delicious creamy salmon, or this crispy chicken florentine.
👩🏼🍳 Chef’s Tips
- Smaller potatoes, like baby or fingerlings work really well for this recipe, only because they’ll naturally creamy, and have a thin soft skin. But technically, you can use any kind of potatoes you love, the sous vide method will totally work. If you use a larger potato like russet, I’d recommend chopping them in chunks. With any kind of potatoes, wash them before proceeding with the recipe, and make sure they’re completely dry before adding them to the zip-top bag.
- To avoid the bag to float in the water bath, you’ll need something to weigh it down, so the potatoes stay fully submerged. If the bag were to float, it would result in unevenly cooked potatoes, and it just won’t work. A nice trick is to add a couple of utensils to the bag before sealing it. Two to three forks, spoons or knives will do it.
- Have fun with the seasoning! Add garlic, your favorite seasonings, or different fresh herbs, such as rosemary, thyme, sage, dill or even oregano, and it would change the flavor of your sous vide potatoes every time you make them.
More Delicious Way To Enjoy Potatoes
- Hasselback Sweet Potatoes
- Roasted Fingerling Potatoes
- Cheesy Mashed Potatoes
- Southern Smothered Potatoes
- Potato Mousseline
- water enough to fill pot or container
- 1 pound fingerling potatoes or 1 pound baby potatoes
- 4 tablespoons unsalted butter sliced; or 4 tablespoons ghee, sliced; see Notes
- ½ teaspoon salt more or less to taste
- 2-3 tablespoons chopped fresh chives optional, see Notes
- 2-3 tablespoons chopped fresh parsley optional, see Notes
- Large pot or other large, heat-resistant container
- vegetable scrub brush optional
- Sous vide immersion circulator
- large food-safe vacuum sealing bag or large, sealable food-safe plastic bag
- Paper towels or dish towel
- vacuum sealer optional, see Notes for alternative
- Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 190° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
- Wash potatoes under running water, scrubbing skins with vegetable scrub brush or hands to remove all surface dirt. Once potatoes are clean, dry potatoes completely and place in food-safe plastic bag.
- Add slices of butter (or slices of ghee, or oil), salt, and fresh herbs to bag with potatoes. Remove as much air from bag with vacuum sealer or water-displacement method (see Notes) and seal bag completely shut. Submerge potatoes in preheated water bath.
- Cook potatoes, fully submerged in water bath, for 1 hour. Note: Food must be fully submerged to cook properly. If food won't submerge on its own, attach pie weights or silverware to bottom of bag for extra weight.
- After 1 hour, remove bag from water bath and transfer contents of bag to serving bowl. Garnish potatoes with additional herbs if desired and serve warm.
- Fresh Herbs: You’re welcome to use only chives, only parsley, or a mixture of both. You can also swap out these herbs with any others you prefer – rosemary is wonderful with potatoes!
- Washing Potatoes: Since we’re not peeling the potatoes in this recipe, it’s really important that you remove all surface dirt before cooking them. Remember – potatoes grow in the ground, and even though they’re usually rinsed before they make it to your grocery store, they’ll still have some dirt on the skins.
- Water-Displacement Method: Place potatoes in large sealable food-safe zip-top bag (not a vacuum sealing bag) and seal bag halfway across top. Heat water with sous vide immersion circulator, then slowly lower half-sealed bag into heated water. The temperature difference will force air out of bag – you should see plastic bag cling to potatoes. Once food is entirely submerged and all air is out of bag, seal bag completely and continue with recipe.
- Make it Paleo/Whole30: Use ghee or a neutral oil (avocado oil, olive oil, etc.) instead of butter.
- Make it Dairy Free: Use plant-based butter or neutral oil (avocado oil, olive oil, etc.) instead of butter.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.