Sous Vide Fingerling Potatoes
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
8 ounces fingerling potatoes
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 sprig rosemary
Set the Anova Sous Vide Precision Cooker to 178ºF (81ºC).
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.
Place the bag in the water bath and set the timer for 45 minutes.
When the timer goes off, remove the bag from the water bath. Remove the potatoes from the bag and slice in half lengthwise.
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.