Garlic Herb Sous Vide Potatoes

Garlic Herb Sous Vide Potatoes are so creamy, fluffy, and loaded with flavor. This simple and delicious side dish recipe takes a few minutes to prepare, then the sous vide machine will do the rest of the work and cook the potatoes to perfection!

Sous vide method produces perfect texture EVERY TIME and is absolutely foolproof. These sous vide potatoes are so flavorful, and pair well with pretty much any meal from to Baked Chicken Breast to Sirloin Steak. Make a big batch and you’ll have a perfect side dish for the whole week!

Why Sous Vide Potatoes?

Sous vide potatoes = Perfect texture + More flavor!

I never thought the sous vide method would become my favorite way to cook potatoes. Unlike boiled potatoes, they are cooked in the sous vide water bath with seasonings so that they can soak up all the flavors! Plus, they are easy to cook, and come out perfect and fluffy every single time. It takes all the guesswork out of the equation and gives me back free time! You can easily turn them into Sous Vide Mashed Potatoes.

I love sous vide vegetables, from Sous Vide Carrots to Sous Vide Brussels Sprouts, and these sous vide potatoes; they’re always on our dinner table.

What is sous vide cooking? Sous vide is a cooking technique that means “under vacuum” in French. The food is first vacuum-sealed in a bag, then cooked for a long time to a very precise temperature in a warm water bath. This technique is known for being a precise and consistent way to evenly cook the food. If you are new to sous vide cooking, here is a complete guide on everything you need to know about sous vide. 

What You’ll Need for this Recipe

• Potatoes: Yukon gold and russet potatoes are my favorite. The high starch level makes the potatoes fluffy and creamy. But if you don’t have them on hand, you can use other potatoes such as red potatoes, or even sweet potatoes. If your potatoes have smooth skin, you don’t need to peel it, making the preparation even faster! 
• Garlic Powder: I used garlic powder for this recipe, but you can also use freshly minced garlic.
• Dried Oregano: It adds a robust flavor to your potatoes. You can sub Italian Seasonings.
• Thyme Leaves: I used fresh thyme which adds a wonderful fragrance to the veggie. You can also use dried thyme leaves.
• Olive Oil: Use regular olive oil for this recipe. Avoid extra virgin olive oil as it has a lower smoke point.
• Salt & Pepper: I used regular salt, but you can use coarse salt or sea salt. Freshly ground black pepper works the best.

How to Cook Sous Vide Potatoes

Cooking potatoes in a sous vide machine is incredibly simple and it’s my go-to side dish!

1. Wash and cut potatoes:  Cut them into 1-inch cubes. 

2. Rub with oil and seasonings: Rub the potatoes with olive oil, seasonings and herbs.

3. Place the seasoned potatoes into a zip-top bag (I also used a sous vide weight to prevent the bag from floating). Arrange the potatoes in a single layer, and Vacuum-seal the bag using the “water displacement” technique.

4. Cook in the sous vide water bath at 190°F (88°C) for 1 hour. Make sure the potatoes are fully submerged. If your bag is floating, you can use heavy kitchen items like kitchen tongs or saucepan to weight the bag down. (Keep the seams above the water)

5. Sear the potatoes (optional): Remove potatoes from the bag, and you can eat them as is. They are delicious. I like to take them to a new level by searing them quickly to get the crispy edges (remember to pat dry with paper towels before searing).

Pro Tips

• Arrange the potatoes in one single layer in the zip-lock bag so that they can get cooked properly.
• To prevent the vacuum-sealed bags from floating, you can use sous vide weights or heavy kitchen items such as metal tongs to keep it fully submerged.
• Sear the potatoes after sous vide cooking will add the nice and crispy edges to the potatoes.
• Some other great seasoning ideas include paprika, onion powder, chili powder, etc.

What Temperature is the Best for Sous Vide Potatoes?

I find 190°F (88°C) yields the best potatoes. It’s creamy, soft, and fluffy, absolutely perfect.

How Long to Sous Vide Potatoes in the Water Bath?

Cooking time varies depending on the size and the types of potatoes. Check for doneness before you remove the potatoes from the bag. You should be able to stick a fork into the potatoes easily when they are done.

The best way is to cut the potatoes into 1-inch cubes so that they can get cooked thoroughly after 1 hour. If you use whole baby potatoes, cook them for about 1 ½ to 2 hours. For the whole big potatoes, you will need to cook them even longer. After checking the doneness, if they are not ready, just place them back to the bag, and vacuum-seal it again and continue to cook until tender and soft. 

Can You Overcook Sous Vide Potatoes?

Although you cannot “overcook” potatoes in the sous vide water bath. They can get mushy if you cook them for too long (for example, leaving them in the water bath for an extra hour or 2).

Sous Vide Potatoes for Meal Prep

These sous vide potatoes are so convenient for meal prep. Once cooked, let them cool down to the room temperature, and then store in the fridge or freezer. They reheat very well and quickly, making them a perfect side dish for any entrée.  

Sous Vide Potatoes Serving Suggestions

You can use these sous vide potatoes to make potato salad, turn it into Mashed Potatoes, or simply pair them with the main dish (below are some of my favorites):

• Sour Vide Skirt Steak
• Sous Vide Rack of Lamb
• Lemon Garlic Sous Vide Cod
• Sous Vide Duck Breast

Equipment You’ll Need

• Sous Vide Immersion Circulator
• Zip-loc Bags or Vacuum Sealer
• Sous Vide Weight (Optional)

If You Like this Recipe Try These Out:

• 

• 

• 

• 

If you’ve tried these Sous Vide Potatoes, then don’t forget to rate the recipe and let me know. I love hearing from you!

UPDATED JULY 23, 2020: This post was originally published on Dec 4, 2019. We spiffed it up and added a brand new video to make it sparkle!