Sous Vide Fingerling Potatoes (+ VIDEO)

Sous vide fingerling potatoes are the perfect side dish for your favorite steak, chicken, pork, and sous vide seafood recipes! These buttery sous vide potatoes have a short cook time and a broil finish for crunchy homemade potato fries.

These delicious, crispy fingerling potatoes really are the perfect sous vide side dish! They are quick, easy, and buttery — three key characteristics of all the best recipes.

Personally, I just can’t resist picking up a bag of fingerling potatoes when I pass them in the grocery store. In just an hour, the result of the sous vide process leaves the potatoes tender and evenly cooked. You can eat them right out of the bag — they’ll be buttery, herby and delicious. But, if you have a few minutes, take the extra step to pop them in the broiler to make them crispy little potatoes. So yum!

My fingerling potatoes are perfect when served alongside sous vide whole chicken or steaks. They’re also delicious just to eat as a snack.

Ingredients for sous vide fingerling potatoes

I used about one pound of fingerling potatoes, cutting off the ends. I chose to leave the skin side on because I like the added taste and texture, but you can peel the potatoes before cutting if desired. Besides that, all you need is a little butter, fresh rosemary, salt and pepper to season your delicious potato chunks.

How to make sous vide fingerling potatoes

Step 1. First things first, go ahead and preheat the sous vide bath to 190° F.

Step 2. Prep the potatoes while the sous vide is heating up. First, wash the fingerling potatoes, then cut off any imperfections, leaving the skin on. I usually cut off the ends on each side.

Step 3. Next, add the fingerling potatoes, butter, rosemary, salt and pepper to a sous vide bag. Vacuum-seal the ingredients in a flat layer and sous vide for 90 minutes.

Step 4. When finished cooking in the sous vide, preheat the broiler to high. Remove your fingerling potatoes from the sous vide bag and transfer them to a baking sheet.

Toss the potatoes in olive oil, and broil on high for about 5 minutes until they start to crisp.

Plate with a sprinkle of fresh parsley and parmesan cheese, then enjoy!

FAQs

What are fingerling potatoes?

Fingerling potatoes actually are shaped kind of like small, stubby fingers, which is where they get the name. There are different varieties, but the key for this recipe is that the potatoes are long, narrow and thin.

Should I peel the potatoes first?

I would recommend NOT peeling these potatoes. Fingerling potatoes are already very small and the peel helps get that crunchy finish you want after cooking.

Why do you broil the fingerling potatoes after the sous vide bath?

Broiling the potatoes after sous viding is an important step because it adds the crunch, oven-type finish that make these potatoes the perfect texture.

Final tips for making sous vide fingerling potatoes

• Add a dipping sauce. I eat these fingerling potatoes just like I eat French fries — with BBQ sauce, ketchup, or whatever other dip I’m craving at the moment. If you’re a cheese fan, you can even try to pair your potatoes with my tasty Easy Cheddar Beer Cheese Dip for Pretzels.
• Make a mash. You can use this recipe to make a sous vide fingerling potatoes mash. Cook exactly the same way, but instead of broiling the potatoes, mash them together and add a little extra butter and cream.
• Storage and leftovers. Store leftovers in an air-tight container in the fridge for up to a week! These fingerling potatoes sous vide style will reheat similarly to French fries, so I would recommend using an oven.

Serving these for a holiday? Some of my other favorite sous vide dishes are these sous vide asparagus and sous vide onions. Other tasty main dishes you can serve include sous vide prime rib and sous vide turkey breast.

I’m passionate about sous vide cooking, and maybe that’s why Sip Bite Go has become one of the most popular sous vide blogs on the web. This food hobby, turned blog, has recently become a sous vide cookbook.

Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.

The Perfect Sous Vide Setup

Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

1. A sous vide machine.
   Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
   Option 2: “multipot” models like the SousPreme multipot or InstantPot Duo Evo Plus.
2. Sous vide container.
   If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
3. Bags to cook sous vide food.
   Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
4. Nice-to-have accessories for sous vide cooking.
   – Sous vide weights to hold down food that floats.
   – Mini mason jars for desserts and sous vide egg bites.
   – Cast iron skillet to sear sous vide steaks to finish them.
   – My sous vide cookbook with 100+ recipes.
5. Butcher quality meat.
   Stock up on top-quality meats like wagyu at Crowd Cow and Snake River Farms. They always have specials, and will ship delicious cuts of craft meat right to your door.

For in-depth tutorials on sous viding sides and more, subscribe to the Sip Bite Go channel.