Garlic Butter Sous Vide Potatoes

A bowl filled with roasted, seasoned potato chunks garnished with chopped parsley, with a sprig of parsley placed on top as decoration.

Garlic Butter Sous Vide Potatoes

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, chill, and crisp up portions all week long.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword garlic butter potatoes, sous vide potatoes

Prep Time 10

Cook Time 1 25

Chilling + Preheating 10

Total Time 1 45

Servings

Calories 166kcal

Author Wendy Polisi

Equipment

sous vide machine

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.

Nutrition