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Crispy Garlic-Olive Oil Sous Vide Potatoes
Pre-cooking potatoes with sous vide is a great way to meal prep for the week. Finish them in the oven, air fryer, or stove top for creamy, crispy, delicious potatoes. You can even keep them in the freezer ready to cook later!
Ingredients
- 2 pounds yellow potatoes, cut into 1 inch cubes
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
Instructions
- Preheat water bath using immersion circulator to 190 degrees F.
- Toss the potatoes with remaining ingredients. Add to a large vacuum seal bag (I recommend 11"x16") and spread into a single layer. Vacuum seal.
- Add the bag of potatoes to the preheated water bath. Use sous vide magnets or a ceramic plate to keep the potatoes submerged. Cook for 1 hour.
- Once done, you can cool the potatoes on the counter to refrigerate or freeze or finish to serve immediately.
Finishing Options
- To finish in the oven: Preheat oven to 425 degrees F. Spread the potatoes on a baking sheet and roast for 10-15 minutes, until golden brown.
- To finish in the air fryer: Preheat air fryer to 400 degrees F. Add the potatoes to the basket and cook for 12-15 minutes, tossing the basket occasionally, until golden brown.
- To finish in a cast iron skillet: Preheat the skillet over medium-high heat. Add the potatoes and cook, flipping occasionally, for 5-7 minutes, or until golden brown.
Notes
You can also use fingerling, new, or red potatoes in this recipe with no changes.
- Can I make these ahead of time?
- These are perfect for a make ahead side dish! Sous vide, then cool on the counter before putting the fridge. When you're ready to serve, follow the finishing instructions.
- Can I freeze these?
- Absolutely! Sous vide, then cool on the counter before putting the freezer. When you're ready to serve, follow the finishing instructions. You may need to add a few minutes of cook time.
- Can I use new/fingerling/red/xyz potatoes instead?
- Go for it!
- Are there other ways I can use sous vide potatoes?
- Yes! You can do "smashed potatoes" by putting them on a baking sheet after sous viding and smashing them with the bottom of a glass. Prep twice baked potatoes using the sous vide method instead of baking. Get creative!
Calories: 211kcal, Carbohydrates: 41g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 886mg, Potassium: 977mg, Fiber: 5g, Sugar: 2g, Vitamin A: 22IU, Vitamin C: 45mg, Calcium: 44mg, Iron: 2mg
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