Sous Vide Potatoes

These sous vide potatoes are about to become your new favorite way to cook potatoes. They're crispy on the outside, fluffy on the inside, and loaded with a delicious fresh garlic and buttery flavor.

Why You'll Love This Sous Vide Butter Poached Potatoes Recipe

They taste amazing. The baby potatoes are coated in flavorful garlic butter before being cooked in the sous vide until fork tender. Then, they're quickly pan-fried in a skillet until golden brown and crisp on the outside for the best texture.

Versatile. These butter poached sous vide potatoes are a delicious side for a holiday meal served with pan seared lamb chops or this ham loaf. They're also a convenient side for any weeknight meal!

Easy to make. The beauty of the sous vide machine is it makes recipes so easy to make. For this recipe, the only hands-on work you really have to do is prepare the garlic butter and toss the potatoes in the sous vide bag. Then a quick pan-sear and your potatoes are ready!

Ingredients Needed

• Potatoes- baby potatoes work best.
• Butter- I used salted butter.
• Garlic cloves- chopped into small pieces.
• Fresh dill- for a bright herby flavor.

How To Make Sous Vide Potatoes

Step 1: Prep. First, wash the potatoes and cut them into equal-sized pieces, about 1 inch in length. If needed, use a scrub brush to get off any dirt that's stuck onto the potatoes.

Step 2: Season. Once you've cleaned and chopped the potatoes, grab a large nonstick skillet and melt the butter. When the butter has melted, add the garlic and cook for about 1 minute, just until the garlic becomes fragrant. Remove the garlic from the butter and top the potatoes with it. Toss the potatoes to coat each one in the butter, then season them with salt and pepper.

Step 3: Sous vide. After the potatoes have been seasoned, transfer them to a vacuum seal bag. Add the dill directly to the bag and remove the air using a vacuum sealer. Place the sous vide bag and sous vide runner in a pot or large container full of water and set it to 140°F for 1 hour.

Step 4: Saute and serve. After the hour is up, transfer the contents of the bag to a cast iron skillet and brown them on all sides until tender and crispy. Once the potatoes are fully cooked, serve them warm with fresh dill. Enjoy!

Storage and Reheating Instructions

You can store any leftover crispy sous vide potatoes, transfer them to an airtight container, and keep them in the fridge for up to 3-4 days. To store for longer, you can freeze them in a freezer-safe bag for up to 6 months.

To reheat, you can either put the leftover potatoes in the microwave in 30-second intervals until warm, back in a skillet over medium heat, or in the toaster oven for about 5 minutes.

Frequently Asked Questions

What kind of potatoes are best for this recipe?

I think that baby gold potatoes work best, but you can use a few other potatoes, and this recipe will turn out fantastic. Some other great options are Yukon gold potatoes, fingerling potatoes, and russet potatoes. 

Can you sous vide potatoes for too long?

Yes. If you leave the potatoes in the sous vide for too long, they can become overcooked and may turn mushy and gluey. So, it's important to set a timer to remind you when the potatoes are done cooking.

What temperature is best for sous vide potatoes?

I have found that 140°F is best for sous viding potatoes since they will get finished in a cast iron skillet and cook a little more while crisping. 

More Sous Vide Recipes

• Sous vide mashed potatoes
• Sous vide poached eggs
• Sous vide egg bites
• Sous vide steak
• Sous vide chicken breast