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!
Table of Contents
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):
Equipment You’ll Need
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!
Sous Vide Potatoes Recipe (+VIDEO)
Ingredients
- 1 1/2 lb potatoes (I used Yukon gold)
- 1/2 teaspoon garlic powder
- 1 teaspoon thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil (divided)
- optional chopped fresh parsley (for garnishing)
Instructions
- Preheat the Sous Vide Machine: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 190ºF/88ºC.
- Season the Potatoes: Wash the potatoes, and cut them into 1-inch cubes.
- In a large bowl, mix the potato cubes with 1/2 tablespoon olive oil, garlic powder, thyme leaves, oregano, salt, and pepper. Toss until they are evenly coated.
- Vacuum-seal the Bag: Add the seasoned potatoes into a zip-lock bag and arrange in a single layer. I also added the sous vide weight to help weigh down the bag so that it won’t float in the water bath. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).
- Seal the bag using the “water displacement” technique or a vacuum sealer. (Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.) Feel free to use a vacuum sealer if you have one.
- Leave the bag in the water bath. Make sure the potatoes are fully submerged. You can add heavy kitchen items to weigh the bag down if necessary, but make sure the seams are above water.
- Sous Vide Cook the Potatoes for 1 hour.
- Sear the Potatoes: When the timer goes off, take the bag out and remove the potatoes from the bag. Pat dry with paper towels. (Wet surface will interfere with searing).
- In a large skillet over medium-high heat, add the remaining 1/2 tablespoon olive oil.
- Once hot, add the potatoes and fry for about 2 minutes until browned, stirring occasionally. Remove from skillet and transfer to a plate.
- Season with more salt, pepper and optional chopped fresh parsley.
Equipment
Notes
- Make it ahead: These sous vide potatoes are great for meal-prep. They can last for up to 5 days in the fridge.
Video
Nutrition
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!
These sound wonderful! I’m definitely going to have to add a sous vide machine to my wishlist!
This looks like a great way to use potatoes! So excited to try them!
Thanks Sydnie!
So you are giving a 5 star rating to a recipe you haven’t made yet.
Yea ok.
I made this recipe, it was 5 stars, but after making the original I instead used rosemary and duck fat instead of olive oil…. The cook time was spot on and the info regarding the make ahead option was also spot on. I do take issue with people giving 5 stars because “it looks sooo good”. People should not be able to rate a dish unless they have made it, not based on how it looks…
Hi Jenni, thanks for sharing your experience. It’s a great idea to use duck fat, and I’ll try that out next time!
Just made them but with nothing in the bag but potatoes. After cooking I cooled them and then stuck some in an airfryer (I sprayed them with oil) for 20 minutes. A sprinkle of salt and soon there was none left! Can’t wait to try the rest with another flavoring!
Hi Ross, thanks for sharing your experience!
Can you make these in the instant pot with the sous vide function?
Hi Marion, yes, you can make this recipe in the instant pot with the sous vide function.
I made these potatoes with your sous vide T-Bone. It was out of this world!
Gayle, great to hear you liked the recipe. Thanks for letting me know.
Agreed!!
My family is at the county fair right now. I just got an Anova sous vide a couple days ago, and today, I’m doing ribs and potatoes. I’m trying both recipes for the first time (first cook actually with sous vide) to finish on my Blackstone griddle once everything is ready. At face value, everything looks and sounds spectacular. However, I won’t rate it until I’ve done it myself and see what my audience thinks after all is said and done. Proof is in what the people think afterwards.