This sous vide potatoes recipe is the easiest way I know to get flavor-packed potatoes. The garlic and rosemary butter flavors the potatoes as they cook, then you crisp them up in the pan. The best part? You can pre-cook, chil, and crisp up portions all week long.
I knew I’d like cooking potatoes in the sous vide. Even so, this recipe surprised me.
I wasn’t expecting the through-and-through flavor good enough that I’d be tempted to hide the leftovers under the kale. But that is what I got.
This is one of those recipes that is delicious enough for your holiday table, but also a meal-prep hero.
A Work About the Temp
I played with this recipe a bit, before I landed at 194°F for the temp to cook my potatoes.
You can play with it too, just so long as you understand one rule. Around 183 °F is where a potato starts to get tender. Below that, and they are not going to get tender no matter how long you cook them.
This is why what temp to sous vide potatoes comes down to one rule: stay well over that floor. I cook mine at 194°F because I like the tenderness it gives them.
Choose Waxy Potatoes
I recommend that you use waxy potatoes. I make sous vide red potatoes when I want that pretty ruby edge to hold. Yukon Gold gives a little more buttery richness. Either way, the low starch they hold their shape.
Skip the russet here. They fall apart. This makes them perfect for sous vide mashed potatoes.
Temperature, Time, and What Turns Potatoes to Mush
Cooking at 194°F for 75 minutes assumes potato cubes about ¾-inch thick. If your cubes are larger, you can add 15 to 30 minutes to the cook time.
Now the part that nobody tells you about. Can you overcook potato cubes? Yes. I've done it. Don't let these cook all day, or they will go mushy. Stick to the suggested times, and you’ll be fine. (Even if you are making them ahead.)
One other thing to note. Once I was making a double batch and they all got sealed at the bottom of the bag rather than evenly distrubuted. The ones in the center came out less tender than I would have liked. So if you are cooking a lot at once, make sure you spread them out a bit so they cook evenly.
The Sous Vide Tools I Use
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- Sous Vide Machine (You can also get it on Amazon)
- Sous Vide Bags (These are the most economical I've found and they work!)
- Vacuum Sealer
- Sous Vide Container
Step by Step
Make it Ahead
This is the part I love most. You can cook them fully ahead and reheat on demand.
I tested this, to see if it held up. When the cook time is done, immediately drop them into an ice bath so they stop cooking. Keep the bag sealed and refrigerated.
If you are going to use them all, you can reheat the whole bag in the water bath for about 30 minutes. If you want a single portion, the microwave works too.
Then sauté with the butter as directed. They were just as good as fresh.
Garlic Butter Sous Vide Potatoes
Equipment
Ingredients
Butter
- ½ cup butter
- 6 garlic cloves
- 4 sprigs fresh rosemary
Potatoes
- 24- ounces waxy potatoes cubed
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a saucepan over medium heat, combine the butter and garlic. Cook until the garlic starts to turn golden, about 8 to 10 minutes. Add the rosemary and cook for another minute. Remove from the heat and transfer to a small dish. Place in the freezer for 10 to 15 minutes while you preheat the water bath to 194°F
- Place the cubed potatoes in a vacuum sealer bag. Sprinkle with salt and pepper. Spoon the garlic butter over the potatoes.
- Vacuum seal the bag.
- Place the bag in the preheated water bath and cook for 75 minutes, or until fork-tender. Add 15 to 30 minutes if the cubes are large
- When the time is up, carefully remove the bag.
- Preheat a large skillet to medium heat. You can also use a Blackstone or Ninja Griddle.
- Cook the potatoes in the butter until lightly browned.
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