Garlic Herb Potatoes
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Last updated
- Prep
- 10 min
- Cook
- 1 hour–1 hour 30 minutes
- Yield
- 6 servings
Side Dishpotatoesgarlic butterfresh herbsfamily dinner
Ingredients
- 2 lb baby potatoes or Yukon Gold potatoes, halved or quartered to meet the recommendation conditions
- 4 tbsp unsalted butter, cut into pieces
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- Flaky salt, for serving
Method
Prepare
- Wash your hands, scrub the potatoes under running water with a clean produce brush, and dry them with a clean towel.
- Cut the potatoes into evenly sized halves or quarters that meet the recommendation conditions shown above.
- Arrange the potatoes in an even layer in one or more food-safe pouches with the butter, garlic, thyme, rosemary, kosher salt, and black pepper.
Cook
- Set the water bath to 183°–185°F.
- Cook for 1 hour–1 hour 30 minutes for cubed or halved potatoes.
Finish
- Move directly from the bath to the finish. Carefully open the pouches, discard the herb stems, and transfer the hot potatoes and garlic butter to a warm serving bowl.
- Toss gently with the parsley and chives.
Serve
- Finish with flaky salt and serve immediately.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.