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 fool proof. These sous vide potatoes are so flavorful, and go with pretty much any meal from to Baked Chicken Breast to Sirloin Steak. and You can vary the seasonings based on your preference.
Why sous vide potatoes
Sous vide potatoes = Perfect texture + More flavor!
I never thought 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!
What is sous vide cooking? Sous vide is a cooking technique which 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 are the best potatoes for sous vide cooking?
I have used different types of potatoes for this recipe. Yukon gold and russet potatoes are my favorite. The high starch level makes the potatoes fluffy and creamy. Heavenly delicious!
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 a smooth skin, you don’t need to peel it, making the preparation even faster!
How to cook sous vide potatoes
Cooking potatoes in a sous vide machine is incredibly simple and it’s my go-to side dish!
Wash and cut potatoes: Cut them into 1-inch cubes.
Rub with oil and seasonings: Rub the potatoes with olive oil, seasonings and herbs. And then place them in a zip-lock bag.
Vacuum-seal the bag using “water displacement” technique (see recipe card for details). And cook in the sous vide water bath at 190°F (88°C) for 1 hour.
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.
What temperature is the best to sous vide potatoes?
I find 190°F (88°C) yields the best textured potatoes. It’s creamy, soft, and fluffy, absolutely perfect.
How long to cook potatoes in the sous vide water bath?
Cooking time varies depending on the size and the types of the 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 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.
Tips and variations
- 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.
Sous vide potatoes for meal prep
These sous vide potatoes are so convenient for meal prep. You can store them in the fridge or freezer. They reheat very well and quickly, making them a perfect side dish for any entrée.
What to serve with these sous vide potatoes:
Garlic Herb Sous Vide Potatoes
- 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
- chopped fresh parsley optional for garnishing
- Sous Vide Cooker
- 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 and time to 1 hour.
- 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.)
- Make sure the potatoes are fully submerged. You can add heavy kitchen items to weigh the bag down if necessary.
- Sous Vide Cook the Potatoes: Place the bag in the warm water bath and cook for 1 hour.
- Sear the Potatoes: When the time 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 3-4 minutes until browned, stirring occasionally. Remove from skillet and transfer to a plate.
- Season with more salt, pepper and optional chopped fresh parsley.
- Make it ahead: These sous vide potatoes are great for meal-prep. They can last for up to 5 days in the fridge.