Sous Vide Butter-Poached Potatoes
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
1 pound small Yukon gold potatoes, cut in half (or fingerling potatoes)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 tablespoon minced fresh thyme or rosemary (optional)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
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.
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a platter. Serve and enjoy.