Ingredients
- •2 lbs baby potatoes or Yukon Gold, halved or quartered
- •4 tbsp unsalted butter, cubed
- •4 cloves garlic, smashed
- •4 sprigs fresh thyme
- •3 sprigs fresh rosemary
- •2 tsp kosher salt
- •½ tsp black pepper
- •2 tbsp fresh parsley, chopped
- •1 tbsp fresh chives, chopped
- •Flaky sea salt for finishing
Instructions
1
Preheat sous vide water bath to 185°F (85°C).
2
Place potatoes, butter, garlic, thyme, rosemary, kosher salt, and black pepper in large vacuum bag or zip-top bag.
3
Seal using water displacement method, ensuring potatoes are in as even a layer as possible.
4
Submerge in water bath and cook for 1 h 15 min to 1 h 45 min until tender.
5
Remove bag from water bath and carefully open (watch for steam).
6
Transfer potatoes to serving bowl using slotted spoon.
7
Drizzle with some of the butter from the bag and toss gently.
8
Garnish with fresh parsley and chives, finish with flaky sea salt, and serve immediately.
Notes
- •The bag juices are incredibly flavorful—use them as a sauce
- •You can cook potatoes up to 3 h ahead and reheat gently
- •For crispy potatoes, spread on baking sheet and roast at 425°F for 15 min after sous vide
Nutrition information
Calories
220 cal
Protein
4g
Fat
10g
Carbs
30g
Tags
side dishherbsgarliccomfort foodfamily friendly