As I’m sure you’re all aware, I’ve been pretty busy playing with my sous vide machine. But I haven’t gotten around to using it for vegetables yet. So today I thought I’d try it out with potatoes.
This is an extremely easy recipe, but it should be good. It’s just seasoned potatoes with bacon grease and rosemary. I could have use olive oil but I thought I’d go a little crazy for this recipe!
Potatoes Sous Vide
2 large baking potatoes, peeled
2 tablespoons bacon grease
1 stem of fresh rosemary
Preheat the sous vide to 183 degrees.
Cut the potatoes into quarters lengthwise, and then once crosswise. Place them in a medium bowl. Season them generously with salt and pepper.
Place the bag in the sous vide and one and a half hours later, remove it. Use them hot, or refrigerate to use another time.
I served the sous vide potatoes with sous vide pork topped with an onion-cream sauce, and my ever present broccoli!
verdict: Not surprisingly these potatoes were moist, and perfectly cooked through. There was no dryness or mealiness that some potatoes have, especially baking potatoes. There was no issue with leaving the peels on, either. I’ll definitely cook them this way again!