Simple Sous Vide Potatoes

Seasoned with butter, salt, and fresh herbs, these delicious and creamy sous vide potatoes are ready to enjoy in just 1 hour.

Prep: 15

Cook: 1

Total: 1 15

Yield:6 servings

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.