Sous Vide Fingerling Potatoes

I'm a big meat and potato guy, so when I'm eating a great dinner out, potatoes are one of those side dishes I'm very picky about. A big, bland lump of potatoes is something I just can't stand. With the potential to be an incredible canvas for your dish, potatoes are versatile and delicious. So let's make some Sous Vide Fingerling Potatoes, shall we?

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 00:15

Recipe Time: 00:45

Temperature : 178F / 81.1C

Ingredients

• 8 ounces fingerling potatoes
• Salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 sprig rosemary

Directions

1. Set the Anova Sous Vide Precision Cooker to 178ºF (81ºC).
2. Season the potatoes with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
3. Place the bag in the water bath and set the timer for 45 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the potatoes from the bag and slice in half lengthwise.
2. Melt the butter in a large cast iron skillet over medium-high heat. When the butter stops foaming, add rosemary and the potatoes, cut side down. Sear until golden brown, about 3 minutes. Transfer to a plate and finish with a touch of salt. Serve.