Sous Vide Garlic Smashed Potatoes

Smashed potatoes are a fun cross between a fluffy baked potato and a crisp French fry. Typically, the potatoes are boiled or roasted, smashed flat, and finished in a hot oven; by using the Anova Precision Cooker, these tasty treats can be infused with all kinds of flavors. Here, I sealed the potatoes with olive oil and garlic cloves, but you could add fresh herbs or spices of your choice.

Author

Kate Itrich-Williams

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 190F / 87.8C

Ingredients

• 1 pound small Yukon gold or Red Bliss potatoes
• 5 cloves garlic, peeled and smashed
• 2 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 190ºF (87.8ºC).
2. Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.

Smash and broil potatoes

1. When the timer goes off, remove the bag from the water bath. Remove the potatoes from the bag and place on a foil-lined baking sheet. Heat broiler to high.
2. Use the flat side of a drinking glass or measuring cup to smash potatoes into flat rounds about 1/4- to 1/2-inch thick. Drizzle potatoes with some of the infused garlic oil from the cooking bag.
3. Broil potatoes until golden brown and crisp, about 5 minutes. Flip potatoes and broil until golden brown on second side, about 5 minutes. Serve.