Potatoes

Potatoes at 185°F for 1–2 h cook edge-to-edge with no gradient. Every piece is exactly the same tenderness, which oven roasting and boiling cannot achieve on irregularly-cut pieces.

Use waxy potatoes (Yukon Gold, fingerling, red) for best results. Starchy potatoes (Russet) can become mealy in the sealed bag because the starches absorb too much moisture.

Season in the bag with butter, herbs, garlic, and salt. The sealed environment turns the bag into a flavor infusion chamber that open-air cooking methods cannot match.

For crispy potatoes, smash the cooked pieces flat on a sheet pan, drizzle with oil, and roast at 425°F until golden and crunchy. The pre-cooked interior stays creamy while the exterior shatters.

Anti-tip: do not sous vide potatoes above 190°F. They break apart quickly at high temperatures and the bag fills with starch-water instead of holding clean, intact pieces.

Use waxy potatoes like Yukon Gold or fingerlings for best texture

Cut potatoes into even sizes for consistent cooking

Save the butter from the bag - it's incredibly flavorful

For crispy potatoes, finish in hot oven or under broiler

This temperature is perfect for mashed potato preparations

The tender texture makes for incredibly smooth mashing

Add cream and butter while still hot for best incorporation

This temperature is for specific applications requiring very soft potatoes

Not ideal for whole potatoes that need to hold shape

Perfect for purees and ultra-smooth mashes