Can you sous vide potatoes too long?

Yes. If you leave potatoes in the sous vide bath for too long, say over 2 hours at 194°F (90°C), they will turn out mushy.

What is the lowest temperature for sous vide potatoes?

I wouldn’t go lower than 185°F (85°C). Vegetables don’t cook properly below this temperature.

Can you sous vide potatoes at 135 degrees?

No. Again, potatoes will not cook through at such a low temperature.

Can you overcook potatoes in sous vide?

Leaving potatoes in sous vide for long periods of time will not result in overcooking but it will have a negative effect on the overall texture.

What is the best way to cook potatoes in sous vide?

The best way to cook potatoes sous vide is to cut them into similar-sized pieces (about 1 inch long and ½ inch thick), then vacuum-seal the pieces in one single layer before sous vide cooking.

What are the benefits of sous vide potatoes?

Using the sous vide method to cook potatoes is hassle-free and produces the best results every single time. They are easy to make and are great for meal prep. Cook a big batch of potatoes sous vide in multiple bags. You can eat one bag right away, keep some in the fridge and reheat them throughout the week, or freeze them for later. When you have a few bags of sous vide potatoes on hand, you can easily create different potato dishes with them. Think mashed potatoes, potato salads, etc.

How long should you cook potatoes in sous vide for best results?

Cooking potatoes sous vide at 194°F (90°C) for an hour creates the best results.

What does sous vide mean?

Sous vide is pronounced: “sue veed.” It’s French, meaning “under vacuum.” With this method, you put your foods and seasonings into containers, typically plastic bags that are airtight—or as close to it as possible—or jars. The sealed food pouch then goes into a water bath that stays at a precise and constant temperature thanks to a gadget called an immersion circulator. The cooking process is gradual and controlled, with the water circulating around the bag and heating the food evenly. To learn more about sous vide, check out this complete guide to sous vide cooking .

Garlic Paprika Sous Vide Potatoes

Description

Crispy-skinned sous vide potatoes cooked with garlic-infused oil and smoked paprika. In the unlikely event that you have leftovers, think potato salad.

Ingredients

Scale

4 cloves garlic, peeled and crushed
3 tablespoons olive oil
2 pounds new red or yellow potatoes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano or/and 2 sprigs of fresh oregano
1 teaspoon sweet or smoked paprika
Fresh herbs for garnishing
Garlic Lemon Aioli for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Set up the sous vide: Preheat a water bath to 194°F (90°C) using a sous vide immersion circulator. The temperature is high, so protect your counter surface if necessary.
Infuse the oil: In a skillet that you’ll later use to sear the potatoes after sous vide cooking, heat olive oil with the garlic over medium heat. Allow the garlic to cook and release its aroma into the oil. Tilt the skillet to let the garlic submerge in the oil; flip occasionally; cook until the garlic is lightly brown and wrinkled, about 5 minutes. Remove the skillet from heat, transfer the oil and garlic into a small bowl, and set aside. By now, your skillet is well coated with oil for searing later.
Prepare the potatoes: Rinse and scrub the potatoes clean. Depending on the size of your potatoes, halve or quarter them into about 1-inch size pieces. If your potatoes are smaller than that, leave them whole. Place the potatoes in a large mixing bowl or a colander with a plate at the bottom to catch any drippings. (You can also do this directly in the sink.) Add salt, freshly ground black pepper, dried oregano, and paprika. Mix until the potatoes are evenly coated.
Bag the potatoes: In one or two large vacuum-sealer bags, arrange the potatoes in a single layer, and add the garlic-infused oil along with the garlic into the bag(s). Divide the oil and garlic if you use two bags. Vacuum seal the bag(s).
Cook the potatoes: Once the water temperature reaches 194°F (90°C), add the bagged potatoes and set the timer for 1 hour. Vacuum-sealed potatoes usually don’t float. If they do, weigh them down with a rack or a pot lid to make sure the potatoes are fully submerged under the water for the entire cooking time.
Sear the potatoes: Once the potatoes are done, remove the bag(s) from the water bath, open it, and drain. Pat the potatoes dry with paper towels. In the same skillet, heat the residual oil over medium-high heat. Once the skillet is hot, add the potatoes, skin side down. Allow them to sear for 2 minutes or until the skin is crispy, stirring occasionally. Do it in batches if necessary.
Dish and serve: Transfer the heavenly potatoes to a serving plate, season with more salt and paprika if desired. Garnish with fresh herbs and serve as is or with garlic lemon aioli! So good!

Nutrition

Serving Size: 1 serving
Calories: 181
Sugar: 1.3g
Sodium: 269.8mg
Fat: 7.2g
Saturated Fat: 1.1g
Trans Fat: 0g
Carbohydrates: 27.6g
Fiber: 3.5g
Protein: 3.3g
Cholesterol: 0mg