Recipe for potatoes sous vide
The most perfect, tender potatoes cooked sous vide.
The era of overcooked potatoes must come to an end. They should be firm and have a slight bite, and when you use the sous vide method, that’s exactly how they turn out every time. But not only that, they taste much better than the potatoes you usually boil.
Sous vide potatoes are simply the best ever. Read on as I guide you step by step to the perfect preparation using the sous vide method.
The Potato and the Danes
The first potatoes came to Denmark sometime in the 18th century, but it wasn’t until a few decades later that we Danes truly realized how wonderful they are in cooking. Before that, no one had even thought to cook them!
The potato was suddenly almost heaven-sent, as at this time there were both famine and diseases caused by vitamin deficiencies. Potatoes are full of nutrients and vitamins, so it was good that we finally started eating a lot more of them.
And when people then thought of using potato peels to produce liquor, that’s when things really got festive.
Cooking Potatoes
Of course, I’m not here to dictate what the best method for cooking potatoes is. Boiled, salt-baked, slow-roasted, and grilled potatoes can all be wonderful, but sous vide just has something special, if you ask me – especially when compared to traditional boiling. Here, I would actually go so far as to say that sous vide is the absolute best thing you can do for potatoes.
One of the advantages of using sous vide is that the potatoes can’t boil over. I can easily get caught up in something on the news without giving them a single thought!
Potatoes sous vide Time and Temperature
It’s far from new for me to cook potatoes sous vide. Compared to regularly boiled potatoes, these have a completely different texture, so this is clearly how I prefer to cook them.
I’ve long stuck to the rule of giving small potatoes 85 °C for 1 hour and large potatoes 85 °C for 2 hours.
Previously, I’ve experimented a bit with time and temperature to try something new. And luckily, it paid off. Not that things can’t go wrong now and then – there’s a lot to learn from that, both for me and for you 😉 Here’s what the experiment was about: The potatoes I used this time were all on the larger side, so instead of vacuum-packing them whole and giving them 2 hours (as usual), I halved them and gave them less time – but at a higher temperature than I usually do.
And that resulted in extra delicious potatoes on the menu: They were perfectly firm and not the least bit overcooked.
Potatoes sous vide
Equipment
- Sous Vide
Ingredients
- 500 gram Potato
- 14.2 gram Butter
- 3 gram Salt
Instructions
- Find a cutting board and a knife.
- Peel the potatoes.
- The potatoes should be roughly the same size/thickness to ensure an even cooking. Halve those potatoes that are significantly larger than the others.
- Place potatoes, butter, and salt in a vacuum bag.
- Seal the vacuum bag and place it in your sous vide.
- Cook the potatoes at 85 °C for 1.5 hours.
- Then take the bag out of the water.
- Open the vacuum bag and transfer the potatoes to a bowl.
- Serve.