Oh, potatoes, right? I rarely turn you away, because it is very little you can do. I don’t mind cooking up a really good bag of frozen french fries.
Either tater tots or something else. I like to serve boiled potatoes with olive oil or butter and some fresh herbs, as well as making my oven-roasted potatoes, which I love to do.
If you buy fresh potatoes at the store and cook them in sous-vide, you can eat them right away, freeze them for later, or keep them in the fridge and reheat them throughout the week.
This is a simple cooking method where potatoes are sealed in plastic bags and then cooked at a temperature of 70°F (21°C) for 1 to 3 hours.
It’s a perfect way to cook potatoes since they don’t brown as other methods do.
How Does Sous Vide Work?
It is possible to create a consistent temperature environment that ensures very precise cooking results with an immersion circulator(sous vide machine).
It is similar to a slow, gentle poach that helps food retain its hydration too.
The low, slow method of cooking sous-vide is suited to vegetables because it keeps them at a consistent temperature and cooks them thoroughly but without letting them get too mushy.
There is a learning curve associated with using this style of cooking, but it is nothing to be concerned about. Unlike cooking in a slow cooker, it is mostly a hands-off process.
What are the Best Potatoes for this recipe?
The smaller the potato, the quicker it will cook. It’s a good idea to look for small ones that you’d use for boiling or pan-frying.
I tested this recipe several times with combinations of yellow, red, and purple baby potatoes, all of which worked well.
These potatoes are a little bit waxy, so they can go right into a hot pan or oven to further develop their flavor, and hold their shape well.
I made sure all the potato pieces were the same size by cutting them in half or quarters, and I tried some potatoes that were irregularly sized.
If you can select the potatoes in the market then look for the tiny potatoes about an inch or less in diameter.
These are great. You can even use larger ones but you need to cut them in half or quarters.
If bags of potatoes are your only option, you know that some will be larger and smaller. Cut the larger ones so that all of them are the same size.
Preparing the Potatoes for the process
I tried to leave some of the larger baby potatoes whole, but I couldn’t get them to cook all the way through in an hour.
I decided to try halving the larger ones since I didn’t want to wait more than an hour for cooked potatoes.
When I made this recipe the last time, I used a combination of cut-up and whole potatoes, cutting the larger ones to match the size of the smallest whole potato.
When I used a mixed approach of whole and cut potatoes, I didn’t see any inconsistencies in cooking.
Don’t leave whole potatoes that are less than a quarter-inch in diameter. If you have a bunch of small potatoes that you want to use up, you can either cut them in half or quarter them into smaller pieces.
How Long to Sous Vide Potatoes?
It takes about an hour for potatoes to be cooked in a sous-vide at 194 degrees F. When pierced with a fork, the potatoes should be tender and all the way through.
Cut your pieces a little smaller next time if you don’t get the results you were hoping for.
The ability to make components of meals ahead of time is one of the biggest advantages of cooking sous vide.
You can make these sous-vide potatoes on the weekend, keep them in the refrigerator, and then cook them in a pan with a little bit of oil to get the edges nice and crisp.
That is my preferred option. This will give you the effect of roasting the potatoes without having to use the oven.
That was a bonus! I usually make these potatoes and eat them with eggs in the morning or with a meal of meat or vegetables for dinner.
How to Cook Potato Sous Vide?
Now let’s dig into the cooking process. Follow the steps and the ingredients mentioned in this blog to create a perfect recipe.
- 1 1/2 pounds baby red or gold potatoes
- 1 to 2 tablespoons chopped fresh chives or parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Extra fresh chopped herbs, for garnish
- Sea salt, for garnish
Steps to follow
- The potatoes should be whole if they are less than a quarter of an inch in diameter. Halve or quarter the larger potatoes and cut them into smaller pieces.
- Put your circulator inside the pot with the water. The water should come up to the temperature if the temperature is set to 194F.
- The potatoes, chives, salt, black pepper, and oil should be placed in a gallon-size zip-top freezer bag. To distribute the ingredients, toss together the ingredients in the bag.
- Potatoes tend to float, so add heavy soup spoons to the bag to help weigh the bag down.
- Seal the bag with as little air as possible by using a water-displacement method to help press out all the air. Or use a vacuum sealer.
- Slowly lower the bag with the potatoes into the water, let the pressure of the water press the air through the top.
- The bag should be sealed once the top reaches the water line and the air has been pressed out. Place the potatoes on the towel in the kitchen until the water has cooled.
- The bag of potatoes should be put in the pot after the water comes up to a certain temperature. The potatoes will not cook evenly unless the bag is completely submerged.
- Cook for 1 hour. Check for doneness by carefully removing the bag from the water, opening the top, and sticking a fork in a potato to determine its tenderness.
- If you don’t see tenderness all the way through, seal the bag and continue cooking.
- Turn off the circulator after removing the water from it. If you want, you can sprinkle fresh chopped herbs and sea salt over the top of the serving platter. The cooking oil can also be spread over the potatoes.
- Allow the potatoes to cool in their bag and then keep them out of the sun for 3 to 4 days. You can reheat these potatoes in a microwave, in a skillet over medium-high heat, or a roasting pan.
This is the best way to cook potatoes. The best thing about this process is to select the right cooking temperature. This process takes a longer time when compared with other cooking techniques.
But in the end, you will get delicious potatoes. These potatoes are so delicious that you can’t compare them with other cooking processes. You will always use this method to cook potatoes.