New potatoes with rosemary and garlic


8 to 10 red skinned new potatoes, scrubbed, rinsed, and quartered or regular Idaho potatos

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- Preheat the SousVide Supreme to 183F/83C.

2- Drizzle the potatoes with a scant bit of olive oil and toss to coat evenly.

3- Season the potatoes with a sprinkling of salt, pepper, garlic powder and rosemary.

4- Though additional fat is not necessary, if desired, put a tablespoon (15 ml) of rendered bacon or duck fat or butter into an appropriately sized cooking pouch, add the seasoned potatoes, distribute them into a single layer; do not overfill the pouch.

5- Vacuum seal the pouch.

6- Put the pouch into the pouch rack and cook for a minimum of 1 to 2 hours. Be sure that the food is entirely submerged below the surface of the water bath.

7- Delicious straight from the pouch. You can finish in a hot pan to give a nice touch and color to the potatoes

* If you would like to reserve for another time, quick chill in ice water for 1 hour and refrigerate for up to 48 hours to reheat as a side dish or use in soups, or use directly from the refrigerator in potato salad or wraps. You may reheat in the sealed pouch in your SousVide Supreme at 183F/83C for 30 minutes.

por 48 horas para recalentar como guarnición o utilizar en sopas, o usar directamente de la nevera en la ensalada de patata o envolturas. Usted puede volver a calentar en la bolsa sellada en su Sous-vide Supremo a 183F / 83C durante 30 minutos.

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