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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.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Keyword: easy potato recipe, easy side dish, holiday recipe
Servings: 4 servings
Calories: 138kcal
Author: Cheryl Malik

Equipment

  • Zip-top freezer bag
  • Sous vide

Ingredients

  • 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

Instructions

  • 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.
    sous vide potatoes step 1
  • 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.
    sous vide potatoes step 2

Notes

  • Make it Vegan: To make this recipe vegan, simply use 2 tablespoons of olive oil in place of the butter.
 
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
 
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.

Nutrition

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