Sous vide potatoes easy recipe with step by step potato prep guide!
Sous vide method can never go vain in giving you the best and tastiest of any meal, any time, and the sous vide recipe that we have tried till today are the sole spectacular proof for this unbeatable fact! The unique and creamy flavored sous vide potatoes that explode with the flavor are another toothsome proof of this fact! Creamy flavored potatoes prepared by sous vide are incredibly flavorful and get paired easily with almost any chicken recipe. Simply try to create numerous batches to have a fantastic pairing with sous vide potatoes, and your tooth buds would be satisfied all this weekend!
WHY YOU SHOULD USE SOUS VIDE FOR THE POTATOES?
The reason is quite simple; Sous vide can give you the feel of ultimate texture and maximum flavor!
When we gave our initial try to sous vide recipe, we never imagined the tastiness which sous vide procedure can provide to a recipe. Eventually, the sous vide recipe somehow emerged as the most cherished ones for many folks to cook potatoes. Potatoes get cooked amazingly through the sous vide water bath method along with the aromatic, tangy seasonings; thus, the full flavors are entirely absorbed by the potatoes! Additionally, the sous vide recipe for potatoes is relatively easy, and efforts save as you end up with perfect, fluffy potatoes every time. You could also turn up the sous vide mashed potatoes mode and more; it merely needs some straight guesswork that will save you lots of time!
We suggest you give a shot to this Sous vide recipe for potatoes; you will be blessed with the best texture and fantastic flavor for your special weekend dinner! You would be glad by the creamy, enchanting, and fluffy vibe of sous vide potatoes! The classic sous vide recipe for potatoes that we share in this guide is the simplest one, which only requires few minutes as all the work is done by the ultimate sous vide cooker, so you get the perfectly cooked potatoes!
WHAT IS SOUS VIDE COOKING?
Sous vide cooking technique equates with “under vacuum.” You can keep the food in a vacuum-sealed bag and afterward cook it for a prolonged duration till it reaches an exact temperature during the hot water bath. The Sous vide process is specifically famous for its precise temperature and food cooked in an even manner.
WHICH KIND OF POTATOES COULD BE SUTTABIEL FOR SOUS VIDE MACHINE?
For the sous vide process, we would recommend you to use small-sized potatoes, as the small potatoes cook faster and better. Also, you should keep an eye upon the tiny ones that are most commonly used for boiling or pan-frying.
Also Read,
- Sous vide scallops homemade recipe, explore the easy recipe here
- Dalgona coffee recipe with simple ingredients and tips, explore here! -Graphicrecipes
Whenever my pals have attempted this recipe, their choice was red, yellow, and sometimes purple baby potatoes, and interestingly all of these turned out very well and tasty. The baby potatoes can be subtly waxy, so you have to hold their shape well. However, they tend to harness a unique flavor when poured straight into the hot pan.
When we have attempted the sous vide for potatoes, there were unevenly textured and irregularly sized potatoes too. Whenever we were stuck up with this scenario, we chopped out the same size potato pieces by cutting all of them in half or quarters.
Also, you can prefer to select the potatoes in bulk by hand through the supermarket or farmer market. You should pick potatoes of similar size; small-sized potatoes with uneven diameter can also turn out great. However, the bigger ones can be chopped into half or quarter portions for a different shape.
If the bag of potatoes is what you prefer over any unique picking process that can also work well. All you have to do for sous vide process is to be aware of the bigger and smaller sizes and bring them into properly chopped shapes.
HOW LONG TO COOK SOUS VIDE POTATOES?
If you cook it at 194°F in a sous vide cooker, potatoes would be almost cooked within an hour. You’re your potatoes are done, they should be tender textured and should be soft enough to be poked with a fork. If potatoes are a little stiff, simply seal the bag again and keep cooking the potatoes for few extra minutes.
HOW LONG WILL BE THE WATER BATH FOR SOUS VIDE POTATOES?
The size and the types of potatoes will decide the cooking time for the process, and the time varies in different scenarios. However, when you take out the potatoes, check for the doneness of the potatoes. You should be able to poke a potato by using the fork when it is properly cooked.
The best way that we suggest to cut potatoes is to chop them into 1-inch cubes so they will be cooked wholly within an hour. If you are using small-sized baby potatoes, make sure you cook them for 1 ½ to 2 hours. And if you are using big sized potatoes, you have to cook them for a much longer duration. If you again feel it is not ready too after checking their doneness, simply put them back into the bag, seal the bag also, and keep cooking until it becomes soft and tender.
CAN YOU PREPARE SOUS VIDE POTATOES AHEAD OF TIME?
A significant advantage of sous vide potatoes is that you can prepare an array of meals ahead of time! You can even make sous vide potatoes ahead of time to enjoy on the weekend. Simply put them in the refrigerator and again heat them in the pan with a little bit of oil so that you get the excellent edges and it becomes crispy.
So, all of you are now quite mindful about why our first preference is sous! This fantastic technique lets you enjoy the crispy yummy feel of roasted potatoes, and that too with bidding by to the oven struggles.
HOW TO COOK POTATOES WITH SOUS VIDE – Easy Recipe
Ingredients
- 1 ½ pound Baby red or gold potatoes
- 1 to 2 tbsp Chopped fresh chives or parsley
- 1 teaspoons Kosher salt
- 1/2 teaspoons black pepper
- 2 tbsp olive oil
- Extra fresh chopped herbs (for garnishing)
- Sea salt (for garnishing.)
Instructions
- For prepping the potatoes: First of all, leave all the potatoes whole that are small-sized and lesser than 3/4-inch in diameter. Chop down large sized potatoes into small pieces; the pieces should be roughly 1-inch in size.
- To heat the water: Stream the water and fill up the pot with it. Keep the immersion circulator into it. Preset the temperature to 194°F and allow the water to level up to the temperature.
- Prep the Potatoes: Take a gallon-size zip-top freezer bag and pour salt, chives, the potatoes, black pepper, and oil into it. Toss all the ingredients together in the bag, so all the ingredients are distributed.
- Add up three or four heavy soup spoons into the bag—potatoes can float a bit. The spoons would help to keep the bag down.
- Use the water-displacement method to release out complete air and seal the bag with little air. Very gently lower down the bag that has potatoes in the water. Allow the pressure of the water to remove the air by the top portion of the bag. After your bag comes to the waterline and complete air has been removed out, completely seal the bag.
- Arrange your potatoes on the side onto the kitchen towel while water is heating and finished heating properly.
- To cook the potatoes: Once the water has heated up to a certain temperature, dip the potato bag in the pot. Just make sure the bag is submerged completely; otherwise, your potatoes won’t get cooked in an even manner.
- Cook the potatoes for 1 hour, and you can check for doneness by merely taking out the bag from the water. Just open the top and poke a fork inside the potato to check the softness and tenderness of the potato. If you feel the potatoes are not tender enough, you can simply seal the bag again and keep cooking for a few minutes more.
- To Serve: Remove the water from it, and turn the circulator off. Keep the potatoes onto a serving platter and drizzle up some aromatic fresh herbs and sea salt on the top of it, if you like. You could also stream some cooking oil on to plated potatoes.
- Additionally, allow the potatoes to cool down in their bag and refrigerate them for the next three days. Take out from the bag, reheat them again in the microwave on a medium-high heat flame in the skillet, or roast it at 425°F in the oven.
