Make perfectly tender and flavorful Sous Vide Potatoes every time with this easy one-hour recipe! Whether you’re using fingerling or baby potatoes, the sous vide method guarantees consistent results with minimal effort. Enhance the natural creaminess of the potatoes with butter or ghee, fresh herbs like parsley and chives, and optional seasonings for a personalized touch. Perfect as a side dish for steak, chicken, or fish, this foolproof recipe is ideal for any meal. Learn tips, variations, and serving suggestions to elevate your cooking game today!

Ingredients
- Water (enough to fill pot or container)
- 1 Pound Fingerling Potatoes (or baby potatoes)
- 4 Tablespoons Unsalted Butter (sliced; or ghee, see Notes)
- 1/2 Teaspoon Salt (adjust to taste)
- 2-3 Tablespoons Fresh Chives (chopped, optional, see Notes)
- 2-3 Tablespoons Fresh Parsley (chopped, optional, see Notes)
Instructions
- Prepare the Water Bath: Fill a large pot or heat-resistant container with water. Insert the sous vide immersion circulator and set the temperature to 190°F. Ensure the water level is between the minimum and maximum markers on the circulator.
- Clean the Potatoes: Wash the potatoes thoroughly under running water. Use a vegetable scrub brush or your hands to remove all surface dirt. Dry the potatoes completely.
- Bag the Potatoes: Place the clean potatoes in a food-safe plastic bag. Add the butter slices (or ghee/oil), salt, and fresh herbs if desired. Remove as much air as possible using a vacuum sealer or the water-displacement method (see Notes) and seal the bag tightly.
- Cook the Potatoes: Submerge the sealed bag in the preheated water bath, ensuring it is fully submerged. Cook for 1 hour. If the bag doesn’t stay submerged, attach pie weights or silverware to the bottom of the bag for added weight.
- Serve: After cooking, remove the bag from the water bath. Transfer the potatoes to a serving bowl, garnish with additional fresh herbs if desired, and serve warm.
Why You’ll Love This Recipe
- Perfectly Tender Potatoes: Sous vide cooking ensures evenly cooked, creamy potatoes every time.
- Effortless: With minimal prep and no need to watch over the stove, this recipe is practically foolproof.
- Customizable: Adjust seasonings, herbs, or fats to suit your taste.
Tips
- Choose the Right Potatoes: Fingerling or baby potatoes work best due to their size and texture.
- Even Cooking: Ensure potatoes are uniform in size for consistent cooking.
- Herb Infusion: Add herbs like thyme, rosemary, or dill for extra flavor.
- Vacuum Sealing Tip: If you don’t have a vacuum sealer, use the water-displacement method. Submerge the open bag in water to push out air, then seal it tightly.
Variations and Substitutions
- Fats: Substitute butter with ghee or olive oil for a different flavor.
- Herbs: Swap chives and parsley with rosemary, thyme, or dill.
- Seasonings: Add garlic powder, onion powder, or paprika for extra depth.
- Vegan Option: Use plant-based butter or olive oil instead of dairy butter.
FAQs
Can I use larger potatoes? Yes, but slice them into smaller pieces to ensure even cooking.
Do I need a sous vide machine? Yes, this recipe is designed specifically for sous vide cooking. Without a sous vide circulator, the precise temperature control isn’t possible.
Can I make this ahead of time? Yes, you can reheat the cooked potatoes in a skillet with a little butter or oil before serving.
What if I don’t have a vacuum sealer? Use the water-displacement method to remove air from the bag before sealing.
Serving and Suggestions
- Serve With: Pair these sous vide potatoes with roast chicken, steak, or grilled fish for a complete meal.
- Enhance the Flavor: Drizzle with garlic-infused butter or sprinkle with Parmesan cheese before serving.
- Presentation Tip: Garnish with fresh herbs like parsley or chives for a pop of color.
Sous vide potatoes are an easy, versatile side dish that will elevate any meal. Their creamy texture and customizable flavor make them a family favorite!
Simple Sous Vide Potatoes Recipe
6
servings15
minutes1
hourIngredients
Water (enough to fill pot or container)
1 Pound Fingerling Potatoes (or baby potatoes)
4 Tablespoons Unsalted Butter (sliced; or ghee, see Notes)
1/2 Teaspoon Salt (adjust to taste)
2-3 Tablespoons Fresh Chives (chopped, optional, see Notes)
2-3 Tablespoons Fresh Parsley (chopped, optional, see Notes)
Directions
- Prepare the Water Bath: Fill a large pot or heat-resistant container with water. Insert the sous vide immersion circulator and set the temperature to 190°F. Ensure the water level is between the minimum and maximum markers on the circulator.
- Clean the Potatoes: Wash the potatoes thoroughly under running water. Use a vegetable scrub brush or your hands to remove all surface dirt. Dry the potatoes completely.
- Bag the Potatoes: Place the clean potatoes in a food-safe plastic bag. Add the butter slices (or ghee/oil), salt, and fresh herbs if desired. Remove as much air as possible using a vacuum sealer or the water-displacement method (see Notes) and seal the bag tightly.
- Cook the Potatoes: Submerge the sealed bag in the preheated water bath, ensuring it is fully submerged. Cook for 1 hour. If the bag doesn’t stay submerged, attach pie weights or silverware to the bottom of the bag for added weight.
- Serve: After cooking, remove the bag from the water bath. Transfer the potatoes to a serving bowl, garnish with additional fresh herbs if desired, and serve warm.
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