Sous Vide Garlic Smashed Potatoes

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Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...

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Recipe Temp 190 F / 87.8 C
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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.
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Ingredients for 2

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190ºF (87.8ºC).

  • Step 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

    • Step 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.

    • Step 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.

    • Step 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.

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190 F / 87.8 C Recipe Temp
Recipe Time
Prep Time