Sous Vide Fingerling Potatoes


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

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Recipe Temp 178 F / 81.1 C
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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?
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Ingredients for 4

  • 8 ounces fingerling potatoes

  • Salt and freshly ground black pepper

  • 1 tablespoon unsalted butter

  • 1 sprig rosemary


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 178ºF (81ºC).

  • Step 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.

  • Step 3

    Place the bag in the water bath and set the timer for 45 minutes.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the potatoes from the bag and slice in half lengthwise.

    • Step 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.

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178 F / 81.1 C Recipe Temp
Recipe Time
Prep Time