Sous Vide Potatoes (Mini Potatoes)

Sous Vide Potatoes are an easy side dish for busy weeknights, with plenty of flavor and the most amazing soft and tender texture!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1 4

Total Time 1 19

Servings servings

Calories 241kcal

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 in the post 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.

Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
If the bag fills with air before the potatoes are cooked, just cut the bag open and reseal it with the vacuum sealer.
Always make sure the bag is completely submerged in the water to ensure the potatoes cook evenly.
If the bag floats, weigh it down with something heavy. I sometimes place a heavy bowl on top.
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.
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.
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.