Potatoes
Sous vide potatoesCrispy roasted potatoes, fluffy baked potatoes, and fast air-fryer sides.
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Step-by-step
- 1
Prep Potatoes for Sous Vide
Use waxy or all-purpose potatoes (e.g., Yukon Golds) — they hold shape well. Scrub under cold water, peel if desired, and cut into evenly sized cubes or wedges no thicker than 1 inch. Uniform sizing is critical since you can't pull individual pieces early. Season with salt, pepper, and butter or olive oil directly in the bag. Add herbs or smashed garlic if you like. Arrange in a single flat layer in a zip-top or vacuum-seal bag. Squeeze out as much air as possible before sealing to improve heat conduction and keep the bag submerged.
- 2
Sous Vide Potatoes: Directions
Set your immersion circulator to 194°F and let the water bath reach full temperature before adding anything. Submerge the sealed bag of potatoes and clip it to the side of the vessel so it stays fully under water. Cook for 60 minutes. Thicker cuts or denser varieties may need up to 90 minutes to 2 hours. At the 60-minute mark, remove the bag and pierce a piece with a fork — it should be tender all the way through with no resistance. If any firmness remains, reseal and return to the bath for another 15 to 30 minutes before checking again.
- 3
Finishing & Serving Sous Vide Potatoes
Remove potatoes carefully from the bag — they're delicate. Pour bag juices and butter over the potatoes or save for a pan sauce. For a crisp crust, sear in a very hot oiled skillet or roast on a baking sheet at 425°F for 5–10 minutes, turning once, until golden. Don't crowd the pan or steam kills the crust. Serve immediately for best texture: fluffy inside, crisp outside.
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