Sous Vide Potatoes
These sous vide potatoes are perfectly cooked until creamy and tender! Potatoes, butter, salt, and a sprinkling of your favorite fresh herbs is all you'll need to make this savory side dish.
Servings: 4 servings
Zip-top freezer bag
- 1 pound baby potatoes sliced in half
- 2 tablespoons butter see Notes for vegan option
- ½ teaspoon salt
- 2-3 tablespoons fresh herbs such as chives or parsley
Set sous vide to 190° Fahrenheit (87° Celsius).
Add all ingredients to a large zip-top freezer bag along with a few heavy utensils to weigh the bag down.
Remove air and seal the bag using the displacement method then submerge the bag in the sous vide water bath and cook for 1 hour.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
- Make it Vegan: To make this recipe vegan, simply use 2 tablespoons of olive oil in place of the butter.
Nutritional values shown are general guidelines and reflect information for 1 serving, using butter. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.
Serving: 1serving | Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 349mg | Potassium: 490mg | Fiber: 3g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 25mg | Calcium: 18mg | Iron: 1mg | Net Carbs: 17g