Crispy Sous Vide Potatoes

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If you’re in need of an easy side dish for busy weeknights, you’ll love these Sous Vide Potatoes. They’re simple to prepare and store well in the fridge or freezer.

Best of all, they’re packed with flavor and have the most amazing soft and tender texture - all thanks to the sous vide!

Who doesn’t love potatoes as a side dish?! They’re a staple in our house, and we love them prepared in so many different ways (like these crispy roasted potatoes). 

The sous vide controls the water temperature, so the potatoes turn out perfectly cooked - not too firm and not too mushy! Plus, they can be cooked ahead and crisped up when you're ready to serve them.

It's an awesome way to cook potatoes, which is why we make these ultra yummy sous vide sweet potatoes and sous vide baked potatoes too!

The potatoes also turn out extra flavorful as the butter and seasonings are locked in the sous vide bag with the potatoes.

As the potatoes cook, they soak in all that buttery, garlicky goodness!

**Check out these other sous vide vegetables!

Jump to:

• Why this recipe works
• What is Sous Vide?
• Other sous vide vegetable recipes
• Ingredients
• How to Make Sous Vide Potatoes
• Expert tips
• Frequently Asked Questions
• Make ahead instructions
• Serving Options
• Recipe
• 💬 Comments

Why this recipe works

1. The potatoes are great for meal prep! Once they’re cooked in the water bath, you can actually store them in the fridge or freezer and just reheat them when ready to enjoy!
2. The sous vide ensures the potatoes turn out perfectly creamy and tender without becoming mushy. The controlled temperature of the water bath makes it pretty difficult to overcook your potatoes, so it’s almost a foolproof way to prepare them!
3. These baby potatoes are super flavorful as they slow cook with butter, garlic and thyme. All of this flavor seeps into the potatoes as they cook.
4. The potatoes are pan seared at the end to create a perfectly crispy exterior. It’s the most delicious combination of texture and flavor.
5. Cooking potatoes sous vide is relatively hands-off. It takes minimal effort to place them in the bag, then crisp them once done.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum-seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

Other sous vide vegetable recipes

• Sous Vide Asparagus
• Sous Vide Brussels Sprouts
• Sous Vide Broccoli
• Sous Vide Green Beans

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

You’ll need 1 ½ pounds of small or baby potatoes for this recipe. I like to use Yukon gold mini potatoes and cut them in half.

If your potatoes are really small, you can leave them whole, or you can use larger ones and just quarter them.

The potatoes are tossed with a simple seasoning of fresh thyme, garlic cloves, salt and pepper. 

Butter is also placed in the sous vide bag for added flavor. (In place of butter, you can use duck or goose fat).

Once the potatoes come out of the sous vide, you’ll brown them in a skillet with some avocado oil. Substitute with your choice of oil or fat. (Duck fat, goose fat or coconut oil also work great).

If you've been cooking with me for a while, you know I prefer to use Diamond Crystal salt when cooking.

How to Make Sous Vide Potatoes

Heat a sous vide water bath to 190°F degrees.

Combine all the ingredients (except the avocado oil) in a sealable bag and toss to combine.

Use a vacuum sealer (or water displacement method described above) to remove all the air from the bag.

Place the potatoes in the water bath and cook for 1 hour.

Remove from the water bath and place in an ice bath (if you’re not planning to use them right away).

If you plan to make them immediately, set the bag aside (no ice bath needed)

Heat a cast iron or other skillet over high heat and add the avocado oil.

Add the potatoes and fry for about 60 seconds per side, tossing to brown all the sides and ensuring they don't burn.

**You can also crisp them in an air fryer. Cook them at 400°F for 10-15 minutes, until golden brown on the outside.

Remove and serve sprinkled lightly with flaky sea salt and extra butter if desired.

Expert tips

1. Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
2. If the bag fills with air before the potatoes are cooked, just cut the bag open and reseal it with the vacuum sealer.
3. Always make sure the bag is completely submerged in the water to ensure the potatoes cook evenly. I LOVE these sous vide magnets for keeping food submerged - they work amazing!
4. To ensure even cooking, organize the potatoes in the sealable bag in a single layer (as much as possible) and make sure the potatoes are cut roughly into the same size pieces. 
5. Mini potatoes sometimes come pre-washed (which is a great time saver). If you’re not using pre-washed, just make sure you scrub them clean.
6. If you prefer, you can skip the step of browning the potatoes and serve them directly from the bag. They will still be flavorful but they won’t have crispy exterior.
7. They can be crisped in the air fryer as well: 400°F for 10-15 minutes, or roasted in the oven at 450° for 10-15 minutes.

Frequently Asked Questions

Make ahead instructions

You can make sous vide potatoes in advance and store them in the fridge or freezer. This makes them the perfect side dish for busy weeknights!

To do this, once you remove the potatoes from the water bath, place them in an ice bath to allow the temperature of the potatoes to come down quickly. 

Once fully cooled, place the bag of potatoes in the fridge for up to 5 days, or in the freezer for up to 3 months. To reheat, place the bag of potatoes in a 190F degree water bath for 10-15 minutes, or until heated through. Then follow the remainder of the recipe to pan sear them!

Serving Options

• You can serve these potatoes plain, or try some of these options:
  • Smash them before browning them to make crispy smashed potatoes,
  • Use them to make mashed potatoes by mixing them with cream and butter (they are ultra creamy).
• Make it a meal by serving them alongside these favorite side dishes:
  • Sous vide whole chicken
  • Sous vide boneless pork chops
  • Sous vide pork tenderloin
  • Sous vide beef tenderloin
  • Sous vide pork roast

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