Sous Vide Potatoes (Mini Potatoes)

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If you’re in need of an easy side dish for busy weeknights, you’ll love these Sous Vide Potatoes. They’re simple to prepare and store well in the fridge or freezer.

Best of all, they’re packed with flavor and have the most amazing soft and tender texture - all thanks to the sous vide! Who doesn’t love potatoes as a side dish?! They’re a staple in our house, and we love them prepared in so many different ways (like the crispy roasted potatoes). 

While truffle mashed potatoes and easy scalloped potatoes are a few of our favorites, these sous vide potatoes are quickly becoming our go-to. They’re just so perfect for busy evenings and quick family meals!

The sous vide controls the water temperature, so the potatoes turn out perfectly cooked - not too firm and not too mushy! It's an awesome way to cook potatoes, which is why we make these ultra yummy sous vide sweet potatoes too!

The potatoes also turn out extra flavorful as the butter and seasonings are locked in the sous vide bag with the potatoes.

As the potatoes cook, they soak in all that buttery, garlicky goodness!

Why this recipe works

1. The potatoes are great for meal prep! Once they’re cooked in the water bath, you can actually store them in the fridge or freezer and just reheat them when ready to enjoy!
2. The sous vide ensures the potatoes turn out perfectly creamy and tender. The controlled temperature of the water bath makes it pretty difficult to overcook your potatoes, so it’s almost a foolproof way to prepare them!
3. These baby potatoes are super flavorful as they slow cook with butter, garlic and thyme. All of this flavor seeps into the potatoes as they cook. To top it off, the potatoes are pan seared at the end to create a perfectly crispy exterior. It’s the most delicious combination of texture and flavor.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum seal bags

Other sous vide recipes

• Sous Vide Whole Chicken
• Sous Vide Brussels Sprouts
• Sous Vide Filet Mignon
• Sous Vide Crème Brulee
• Sous Vide Soft Boiled Eggs

Ingredients

You’ll need 1 ½ pounds of small or baby potatoes for this recipe. I like to use Yukon gold mini potatoes and cut them in half.

If your potatoes are really small, you can leave them whole, or you can use larger ones and just quarter them.

The potatoes are tossed with a simple seasoning of fresh thyme, garlic cloves, salt and pepper. 

Butter is also placed in the sous vide bag for added flavor. (In place of butter, you can use duck or goose fat).

Once the potatoes come out of the sous vide, you’ll brown them in a skillet with some avocado oil. Again, you can substitute with your choice of oil or fat. (Duck fat, goose fat or coconut oil also work great).

Step by step instructions

Heat a sous vide water bath to 190F degrees.

Combine all the ingredients (except the avocado oil) in a sealable bag and toss to combine.

Use a vacuum sealer (or water displacement method described above) to remove all the air from the bag.

Place the potatoes in the water bath and cook for 1 hour.

Remove from the water bath and place in an ice bath (if you’re not planning to use them right away).

If you plan to make them immediately, set the bag aside.

Heat a cast iron or other skillet over high heat and add the avocado oil.

Add the potatoes and fry for about 60 seconds per side, tossing to brown all the sides and ensuring they don't burn.

Remove and serve sprinkled lightly with flaky sea salt and extra butter if desired.

Expert tips

1. Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
2. If the bag fills with air before the potatoes are cooked, just cut the bag open and reseal it with the vacuum sealer.
3. Always make sure the bag is completely submerged in the water to ensure the potatoes cook evenly.
4. If the bag floats, weigh it down with something heavy. I sometimes place a heavy bowl on top.
5. To ensure even cooking, organize the potatoes in the sealable bag in a single layer (as much as possible) and make sure the potatoes are cut roughly into the same size pieces. 
6. Mini potatoes sometimes come pre-washed (which is a great time saver). If you’re not using pre-washed, just make sure you scrub them clean.
7. If you prefer, you can skip the step of browning the potatoes and serve them directly from the bag. They will still be flavorful but they won’t have crispy skin.

Common questions

Make ahead instructions

You can make sous vide potatoes in advance and store them in the fridge or freezer. This makes them the perfect side dish for busy weeknights!

To do this, once you remove the potatoes from the water bath, place them in an ice bath to allow the temperature of the potatoes to come down quickly. 

Once fully cooled, place the bag of potatoes in the fridge for up to 5 days, or in the freezer for up to 3 months.To reheat, place the bag of potatoes in a 190F degree water bath for 10-15 minutes, or until heated through. Then follow the remainder of the recipe to pan sear them!

Make it a meal

Sous vide potatoes go well with so many dishes! Here are a few to try:

• Instant Pot Lemon Chicken
• Pork Chops with Mushroom Gravy
• Buttery Roasted Turkey Thighs
• Air Fryer Carrots
• Honey Balsamic Brussels Sprouts

Did you make this recipe? Leave a comment below and let me know how it turned out!