Creamy sous vide little potatoes are one of the best sous vide side dishes for parties, events and steak dinners. Ready in about an hour, these small potatoes pair perfectly with all of your favorite proteins.
I just can’t resist picking up a bag of little 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!
Looking for more easy and delicious sous vide sides? Try these sous vide fingerling potatoes or browse my round up of potato side dishes for steak dinners.
This recipe was one of my sous vide recipes featured in Oregon Home Magazine’s Winter edition (image above). For the feature, I also shared a few other sous vide recipe favorites to serve with this easy side dish: sous vide asparagus and sous vide porterhouse steak.
Ingredients
Only a few simple ingredients are needed for this recipe! Most importantly you’ll need about a pound of your favorite small potatoes. You can use any variety as long as they are about 2-3 inches in length. For seasonings, I used unsalted butter, olive oil, minced garlic, salt and pepper. And finally, to fully balance out the flavors, a few sprigs of fresh rosemary and thyme from my Aerogarden.
How to make Sous Vide Little Potatoes
Step 1. First things first, it’s time to preheat your sous vide bath to 190° F. While the sous vide bath is preheating, prepare your small potatoes. Wash and cut off any imperfections, but leave the skin on for extra texture and flavor.
Step 2. After that, place the potatoes, butter, olive oil, garlic, rosemary, salt and pepper into a sous vide bag. Next, vacuum-seal the ingredients in a flat layer.
Step 3. Now sous vide for 60 minutes.
Step 4. Once done, preheat the broiler to high heat. Then remove the potatoes from the sous vide bag and transfer them to a baking sheet. Now broil on high for about 5 minutes until they start to crisp.
Step 5. Plate with a sprinkle of fresh thyme and enjoy as a snack or tasty side.
FAQs
Can you overcook potatoes sous vide?
Yes you can! Just like over-boiling potatoes, if you sous vide them for too long they’ll also become mushy or gluey. That being said, if you want mashed or super soft potatoes, you can cook them for up to 2 hours in the sous vide.
Do I have to broil the potatoes?
Nope, this step is optional. I like to have a nice crispiness to my small potatoes, and the broiler does that quickly. However, you can certainly skip this step if needed.
Final Tips for Making Sous Vide Little Potatoes
- Switch up the flavors. Like so many sous vide recipes, these little potatoes are easy to customize! Change up the herbs or even add a little bit of spice. Remember not to overpack the vacuum-sealed bag, but feel free to experiment with different flavor combinations.
- Enjoy the leftovers. If you happen to end up with leftovers, you can store in an airtight container to 3-4 days. Reheat in the oven for a nice snack any day of the week.
- Perfect for entertaining. Potato sides like this one are such a versatile dish. If you’re having guests or looking for an easy side dish at a large family dinner, these sous vide little potatoes are exactly what you need. You can make a large batch, prepare other food while it cooks, and then arrange as an easy finger food. Set out all of your favorite condiments to add a little extra flavor. This creamy jalapeno ranch dressing is a great sauce for them.
Want a melt-in-your mouth, indulgent sous vide recipe to try? Rich and flavorful, these sous vide beef short ribs will fall apart under your fork. The secret is my 24 hour sous vide cook time and a special selection of fresh herby seasonings. Served with a peppercorn sauce, this recipe makes a perfect special occasion dinner.
Want an everyday recipe for these little potatoes? Check out this sous vide T bone steak. It’s simple, juicy, and absolutely delicious!
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.
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Sous Vide Little Potatoes Recipe | Sip Bite Go
Ingredients
- 1 lb potatoes little variety (2-3 inch)
- 2 tbsps unsalted butter
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 2 sprigs rosemary
- 1 tsp salt
- 1 tsp pepper
- 1 sprig fresh thyme to garnish
Instructions
- Preheat sous vide bath to 190° F.
- Wash little potatoes and cut off any imperfections, leaving the skin on.
- Add potatoes, butter, olive oil, garlic, rosemary, salt and pepper to a sous vide bag. Vacuum-seal the ingredients in a flat layer. Sous vide for 60 minutes.
- Once done, preheat the broiler to high. Remove potatoes from the sous vide bag and transfer them to a baking sheet. Broil on high for ~5 minutes until they start to crisp. Plate with a sprinkle of fresh thyme.
Video
Notes
- Switch up the flavors. Like so many sous vide recipes, these little potatoes are easy to customize! Change up the herbs or even add a little bit of spice. Remember not to overpack the vacuum-sealed bag, but feel free to experiment with different flavor combinations.
- Enjoy the leftovers. If you happen to end up with leftovers, you can store in an airtight container to 3-4 days. Reheat in the oven for a nice snack any day of the week.
- Perfect for entertaining. Potatoes truly are such a versatile dish. If you’re having guests or looking for an easy side dish at a large family dinner, these sous vide little potatoes are exactly what you need. You can make a large batch, prepare other food while it cooks, and then arrange as an easy finger food. Set out all of your favorite condiments to add a little extra flavor.
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