Can I cook potatoes sous vide ahead of time?

Absolutely! Cook them and store them in the fridge for up to 3 days. Reheat in the water bath at 140°F before serving.

Do I need a vacuum sealer?

Nope! You can use resealable freezer bags and the water displacement method.

Yes, freeze them after cooking. To reheat, thaw in the fridge and reheat in the water bath.

Season them generously with salt, pepper, and your favorite herbs or spices before sealing the bag.

Add a weight to the bag or clip it to the side of the container to keep it submerged.

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Preheat: Set your sous vide water bath to 194°F (90°C).
Prepare Potatoes: Rinse the potatoes, pat them dry, and cut each in half.
Season: In a large bowl, toss the potatoes with olive oil, garlic, salt, pepper, and herbs.
Bag It: Place the seasoned potatoes into a vacuum-seal bag or a resealable bag using the water displacement method.
Sous Vide Cook: Seal the bag and immerse it in the water bath. Cook for 1 hour or until the potatoes are fork-tender.
Optional Sear: For a crispy finish, remove the potatoes from the bag and quickly sear them in a hot skillet for 2-3 minutes until lightly browned.
Serve: Plate the potatoes while warm and enjoy!

For an extra flavor boost, drizzle a little lemon juice over the potatoes just before serving.
Feel free to experiment with different herbs, such as dill or parsley, to tailor the flavor to your taste.
Adjust the cooking time if you’re using larger potatoes to ensure they cook through evenly.