Can You Sous Vide Potatoes?

Not only you can sous vide potatoes, it's actually the best method of preparation for spuds.

If you’ve been craving some starchy goodness that will melt in your mouth, you need to make sous vide potatoes. It’s fairly hard to ruin spuds, as they’ll taste great in any shape and form, from french fries to mashed potatoes, but there really is no toping sous vide potatoes. When prepared in a hot water bath, potatoes turn out perfectly cooked, tender, full of flavor and have a perfect texture. Discover how to make restaurant-worthy sous vide potatoes with these simple recipes!

Sous Vide Buttered Potatoes


If you’ve been craving some starchy mouth-melting goodness, you need to make sous vide potatoes.



  • 1 lbs (450 gr) fingerling potatoes
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • sea salt, to taste
  • black pepper, to taste
  • dried herbs (rosemary, parsely, or thyme), to taste (optional)


Peel and wash potatoes, cut to halves if needed. In case you’re using regular potatoes, dice them to pieces similar in size before cooking. Preheat your sous vide cooker to 190 degrees Fahrenheit or 87 degrees Celsius. Combine the potatoes with butter, oil, and seasonings (salt, pepper, herbs) and seal them in a zipper-lock or a plastic vacuum bag. Cook for about an hour or until the potatoes are done (if you use another variety it might take longer). Serve the finished sous vide potatoes on their own or as a side dish to cod fillet or boneless pork chop.

Sous Vide Roasted Potatoes

Sous vide roasted potatoes are bound to become a staple in your family's dinner menu.



  • 1 lbs (450 gr) Yukon gold potatoes, diced
  • 3 tablespoons of goose fat, or extra virgin olive oil, or unsalted butter
  • 1 peeled clove of garlic, pressed or finely diced
  • kosher salt, to taste
  • black pepper, to taste
  • sweet paprika, to taste
  • dried rosemary or Italian herb seasoning, to taste (optional)


Peel, wash, and dice the potatoes. Yukon gold is an excellent choice for roasting, but you can use any type of potatoes you have on hand. Place the potatoes in a ziplock-style bag or a plastic vacuum bag, add your fat of choice (geese, olive oil, or butter) and the seasonings. Set your sous vide oven to 194 degrees Fahrenheit or 90 degrees Celsius and cook the potatoes for an hour. Once the potatoes are cooked, shock them in an ice bath to stop the cooking process. Empty the sous vide bag on a tray and put in a preheated oven (375 Fahrenheit or 190 Celsius). Roast the sous vide potatoes until they’re crisp and golden.

Sous Vide Mashed Russet Potatoes

Sous vide mashed potatoes are out of this world fluffy and creamy- a star dish for the holiday menu.



  • 1 lbs (450 gr) Russet potatoes, sliced or diced
  • 1/2 cup (120 gr) of unsalted butter, grated or diced
  • 1/2 cup (120 ml) whole milk, heated
  • 3 garlic cloves, smashed and peeled
  • salt, to taste
  • black pepper, to taste
  • nutmeg, to taste


Preheat your sous vide water bath to 194 degrees Fahrenheit or 90 degrees Celsius. Wash the potatoes, and cut them to slices or dice to cubes. Mix the potatoes with butter and seasoning and cook for an hour. Once the potatoes are cooked, strain and preserve the liquid. Using a potato ricer or food mill, press potatoes and garlic. Combine the heated milk with the liquid in which the potatoes were cooked, and whisk it in mashed potatoes until you get a fluffy, creamy sous vide puree.

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Post Author: MNS Master

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