使用蜡质或多用途土豆（例如尤金金）——他们在形状良好的情况下保持。在冷水下擦洗，根据需要去皮，切成均匀大小的立方体或楔形，不超过1英寸厚。均匀大小至关重要，因为您不能早期拉出单个块。用盐、黑胡椒和黄油或橄榄油直接在包内调味。添加草本或破碎大蒜如您喜欢的话。以单个平坦层在夹链顶部或真空密封包中排列。在密封前挤出尽可能多的空气，以改进热传导并使包浸入。

Set your immersion circulator to 90°C 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.

从包中小心地取出土豆——它们很脆弱。将包汁液和黄油倒在土豆上或保存用于平底锅酱。为了脆外壳，在非常热的油炸锅或在218°C的烤盘上烤制5–10分钟，翻转一次，直到金色。不要拥挤平底锅，因为蒸汽会杀死外壳。立即上菜获得最佳质地：内部蓬松，外部脆。