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.
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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.
Watch the steps on how to make sous vide little potatoes on Sip Bite Go Youtube!