Sous Vide Fingerling Potatoes
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 4
8 ounces fingerling potatoes
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 sprig rosemary
Directions
-
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 0
When the timer goes off, remove the bag from the water bath. Remove the potatoes from the bag and slice in half lengthwise.
-
Step 1
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.