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I’ve lost count of how many times we’ve made these garlic herb sous vide potatoes in the last week or two. The weather has been nice and that meant grilling. I was looking for an easy side. Now, I didn’t make these potatoes on the grill, but I did finish them there. You can finish them in a skillet on the stovetop too. Either way, they’re packed with a wonderful garlic and herb flavors.
The perfect side dish
The potatoes are cooked perfectly. They’re velvety creamy inside. Finishing them off over high heat adds a nice crunchy layer. These potatoes make for a great side dish.
As written, the amounts of dried herbs used infuse a good amount of flavor into these garlic herb sous vide potatoes. We like our potatoes to pack flavor. If you’re a little on the ‘less is more’ side when it comes to dried herbs, I’d suggest using slightly less thyme and oregano. You can change your mind and add a bit more when you are browning the potatoes after they’re cooked.
If you prefer to finish the potatoes on a grill, no problem! Just use a cast iron skillet or griddle over direct high heat.
I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
Garlic Herb Sous Vide Potatoes
Equipment
Ingredients
- 1 ½ pounds potatoes Yukon golds give you the creamiest texture
- 1 tablespoon olive oil divided
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Fill a container with water. Add your immersion circulator and set the temperature to 190 F.
- Meanwhile, prepare the potatoes by washing and then cutting into 1" cubes.
- Place potatoes into a large bowl. Drizzle with 1/2 tablespoon of the oil.
- Sprinkle with the remaining ingredients (minus the remaining oil).
- Toss gently to coat well and evenly.
- Transfer the potatoes to a vacuum bag. Spread them out in one layer. Use more than one bag if you have to. Seal.
- Place bags in pre-heated water for 1 hour.
- Remove bag from water. Open the bag and pour the potatoes into a large bowl. Dab lightly with a paper towel to remove and excess moisture.
- Heat the last 1/2 tablespoon of oil in a large skillet over medium-high heat.
- Add the potatoes and let brown on one side, 2-4 minutes. Gently flip the potatoes and brown on the other side.
- Remove and serve.
Nutrition
Nutritional values are approximate.
