Multi Cooker
Sous Vide Potatoes
- Main Dish
Elevate your spuds (and infuse them with massive flavor) with this trick fine dining chefs use all the time. Making sous vide potatoes at home may sound intimidating, but it’s never been easier with your Cookpot!
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Servings2
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Preparation
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Cooking
Ingredients
- 2 larges potatoes, russet or Yukon Gold
- 2 tablespoons cold or room temperature butter
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Directions
- Peel and slice the potatoes into bite size pieces.
- Place the potatoes in an airtight storage bag or vacuum seal pack. Add the butter, dried parsley, garlic powder, and salt. Take out as much air as possible (or use a vacuum bag sealer). Seal the bag.
- Add room temperature water to the multi cooker inner pot, until it reaches the MAX line (approx 5.8 cups).
- Add the sealed bag with the potatoes to the inner pot.
- Choose the Sous Vide menu setting and set the temperature to 190℉. Set the timer to 90 minutes.
- Once the cooking is complete, take the potatoes out and serve. Or, finish them in a skillet with a little oil until the outside is crispy.
FINE DINING POTATOES WITH ZERO FUSS
We’re all about cooking with potatoes. Because whether we’re making curried home fries for breakfast, scalloped potatoes for dinner – or a huge batch of mashed potatoes for Thanksgiving – the potato is one of those humble staples that gladly goes in whatever flavor direction you want to take it in. These sous vide potatoes are silky, garlicky and savory. They make the perfect refined side dish – and require almost no effort on the chef’s part!
HOW TO SOUS VIDE POTATOES
We load all of the ingredients into a sealed food storage bag and vacuum the air out. Then we use the sous vide setting on the Tiger Multi Cooker. As heated water gently circulates around the bag, the potatoes cook slowly and are infused with salty, garlicky, buttery goodness.
Use the sous vide setting for proteins like chicken breast and steak – and veggies like broccoli, carrots, corn on the cob – and even tomato confit!
SOUS VIDE TIPS AND RECIPE VARIATIONS
- Remove as much air as possible from the food storage bag. This helps the butter and garlic powder penetrate the potatoes during cooking. We use a vacuum sealer. But air-tight heavy duty Ziploc freezer bags work as well.
- Keep the water temp steady. Actually, your multicooker will keep the circulating water temperature pinned. But increasing the temperature in hopes of speeding up the cooking process might leave you with a bag of mashed potatoes instead.
- Brown the cooked potatoes with a little oil on the stovetop. After the sous vide process is complete, they’re good to go. But for those times we feel like a little textural variance, we brown the cooked potatoes on the stovetop for a crispy exterior – while keeping that fluffy interior. Butter or olive oil – your choice!
- Sprinkle with Parmesan before serving. Up the umami factor with a fresh dusting of a hard cheese like Parmesan or Grana Padano.
Products used in this recipe
Electric Multi-Cooker COL-A40U
The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]
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