Sous Vide Garlic Smashed Potatoes
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 ...
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
Set the Anova Sous Vide Precision Cooker to 190ºF (87.8ºC).
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
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.
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.
Broil potatoes until golden brown and crisp, about 5 minutes. Flip potatoes and broil until golden brown on second side, about 5 minutes. Serve.