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.