Potato salad
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Pro-level cooking techniques made simple.
Ingredients for 6
1kg potatoes
3 tbsp butter
Rosemary
Salt
Pepper
Creme fraiche
3 cloves garlic
Directions
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Step 1
Prepare the sous vide for 87,7 Degrees C
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Step 2
Slice the potatoes into pieces
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Step 3
Place the potatoes in a bag, with the butter, rosemary and salt&pepper. Vacuüm and seal the bag
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Step 4
Submerge in the preheated pot for 1 hour and 10 minutes. When ready chill for 10 minutes in a bowl of ice water.
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Step 5
Combine crème fraiche, garlic and some rosemary to taste. Season with salt and pepper. Stir in the potatoes. Refrigerate at least 2 hours.
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Step 0