Garlic Herb Sous Vide Potatoes
The best, creamy delicious potatoes!
Servings 6
Calories 91kcal
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
Calories: 91kcal | Carbohydrates: 20g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 416mg | Potassium: 487mg | Fiber: 3g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 1mg