Tag Archives: sous vide potatoes

Mashed Potato Latkes

Makes about 8 latkes A great use for left over mashed potatoes. Note:  This is a combined sous vide and stove top recipe. INGREDIENTS 2 cups (420 g) sous vide Mashed Potatoes with Garlic and Herbs* 2 tablespoons flour 1 egg, beaten well Salt and pepper to taste 2 cups (480 ml) high-smoke-point vegetable oil for frying DIRECTIONS Put all ingredients into a bowl and mix well. Portion the mixture using an ice cream scoop onto a parchment-lined baking sheet, cover with plastic wrap (cling film) and freeze for at least an hour to overnight. Heat the oil to 375F/190C. … Read More

Basic Mashed Potatoes

Serves 4 to 6 INGREDIENTS 1 ½ pounds (650 g) russet potatoes, peeled and cut into chunks 2 tablespoons (28 g/30 ml) butter or light olive oil 1/4 teaspoon (1.25ml) garlic powder, optional for Garlic Herb Mashed Potatoes 1/4 teaspoon (1.25 ml) onion powder, optional for Garlic Herb Mashed Potatoes 1/4 teaspoon (1.25 ml) Herbes de Provence, optional for Garlic Herb Mashed Potatoes salt and pepper to taste 1/4 cup (60 ml) cream or vegetable broth, if needed INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 180-185F/82-85C. Sprinkle the potatoes with the seasonings and put them evenly distributed … Read More

Barbecued Potato Salad

Adapted for sous vide from Alison Ladman’s Three-Pepper Barbecue Potato Salad Serves 8 INGREDIENTS For the potatoes 2 pounds (.9 kg) red ppotatoes, washed and cubed 1 tablespoon cider vinegar 1 jar (12-ounces/342 g) roasted red peppers, drained, seeded, patted dry, and chopped 1 handful fresh flat leaf parsley, chopped 4 scallions, trimmed and chopped 8 pieces bacon, cooked very crisp and crumbled (optional) 1 cup (120 g) shredded cheddar cheese For the dressing 1/2 cup (120 ml) sour cream 1/2 cup barbecue sauce 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper … Read More

To Die For Potatoes a la Sous Vide

Courtesy of Vivian Peterson Serves 4 to 6 INGREDIENTS 5 to 6 russet potatoes, peeled and diced 4 tablespoons (57 g) butter 1/3 cup (12 g) fresh flat leaf Italian parsley chopped 2 tablespoons (30 ml) chopped fresh garlic 1/2 cup (120 ml) heavy whipping cream 1 to 2 teaspoons (10 ml) truffle salt, to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180 to185F/82 to 85C. Put potatoes into cooking pouch(es), evenly distributed in a single layer without overcrowding, and vacuum seal. Submerge the pouch(es) in the water oven to cook for 1-1/2 hours, until quite tender. … Read More

Sous Vide Heirloom Potatoes in Duck Fat

Recipe courtesy of Marx Foods Serves 4 INGREDIENTS 4 to 6 heirloom potatoes (or other small potatoes) ½ teaspoon (2.5 ml) fresh rosemary, leaves stripped and chopped 3 tablespoons (45 ml) rendered duck fat 2 teaspoons (10 ml) fresh thyme, leaves stripped and chopped   INSTRUCTIONS Preheat the SousVide Supreme to 183F/84C. Thinly slice the potatoes (approximately 3mm thick). Put the slices in a single layer into a cooking pouch with the duck fat and rosemary, making sure none of the slices overlap, and vacuum seal. Submerge the pouch in the water oven and cook for 24 minutes. Put the … Read More

Boursin Mashed Potatoes

Serves 6 to 8 INGREDIENTS 24 to 30 small potatoes, peeled (if desired) and cut into quarters 2 tablespoons butter salt and pepper to taste 6 ounces (about 170 g) Boursin Garlic and Herb cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Put potatoes and butter into cooking pouch(es), evenly distributed in a single layer without overcrowding.Sprinkle the potatoes with salt and pepper and vacuum seal the pouch(es). Submerge the pouch(es) in the water oven and cook for 1-1/2 hours, until quite tender. Open the pouch(es) and drain the accumulated liquid away; pour the potatoes into a … Read More

Rosemary and Garlic New Potatoes

Serves 4 Time 1 to 2 hours INGREDIENTS 8 to 10 red skinned new potatoes, scrubbed, rinsed, and quartered Olive oil Coarse salt Freshly ground black pepper Garlic powder 2 teaspoons (10 g) fresh rosemary, finely minced 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) rendered bacon or duck fat, or Unsalted butter (optional)   INSTRUCTIONS Preheat the SousVide Supreme to 183F/83C. Drizzle the potatoes with a scant bit of olive oil and toss to coat evenly. Season the potatoes with a sprinkling of salt, pepper, garlic powder and rosemary. Though additional fat is not necessary, if desired, put a … Read More