Sous Vide Poached Potatoes with Creme Fraiche by @anovaculinary

1h55

6 servings

🥔

1.4 kg

Baby potatoes

🫒

2 tbsp

Olive oil

🧂

3 tsp

Kosher salt

🧈

6 tbsp

Butter

🫑

1 tsp

Cracked pepper

🌿

2 sprigs

Rosemary

🌿

4 sprigs

Thyme

🧄

2

Garlic cloves

🥛

Creme fraiche

🧂

Flaky salt

⚫

Pepper

  1. Toss
    • Baby potatoes
    • Olive oil
    • Kosher salt

    Toss the baby potatoes with olive oil, kosher salt, and cracked black pepper until evenly coated.

  2. Transfer
    • Baby potatoes
    • Butter
    • Garlic cloves

    Transfer the potatoes to a vacuum-seal bag with the butter, garlic, rosemary, and thyme, then seal the bag.

  3. Cook
    • Baby potatoes
    • Butter
    • Garlic cloves

    Cook using the Sous Vide setting at 190°F for 1½ hours, or until the potatoes are fork-tender.

  4. Arrange
    • Baby potatoes
    • Garlic cloves

    Remove the potatoes from the bag, discarding the garlic and herb sprigs, then arrange the potatoes on a silicone mat-lined baking sheet.

  5. Broil
    • Baby potatoes

    Broil for about 10 minutes, gently turning halfway through, until lightly crisped and golden brown.

  6. Spread
    • Creme fraiche
    • Baby potatoes
    • Flaky salt

    Spread creme fraiche onto a serving platter, arrange the potatoes on top, and finish with flaky sea salt, freshly cracked black pepper, and fresh rosemary and thyme before serving.

Sous Vide Poached Potatoes with Creme Fraiche by @anovaculinary

1h55

6 servings

🥔

1.4 kg

Baby potatoes

🫒

2 tbsp

Olive oil

🧂

3 tsp

Kosher salt

🧈

6 tbsp

Butter

🫑

1 tsp

Cracked pepper

🌿

2 sprigs

Rosemary

🌿

4 sprigs

Thyme

🧄

2

Garlic cloves

🥛

Creme fraiche

🧂

Flaky salt

⚫

Pepper

Preparation Steps

  1. Step 1/6

    Toss the baby potatoes with olive oil, kosher salt, and cracked black pepper until evenly coated.

    🥔Baby potatoes
    🫒Olive oil
    🧂Kosher salt
    🫑Cracked pepper

  2. Step 2/6

    Transfer the potatoes to a vacuum-seal bag with the butter, garlic, rosemary, and thyme, then seal the bag.

    🥔Baby potatoes
    🧈Butter
    🧄Garlic cloves
    🌿Rosemary
    🌿Thyme
    Vacuum-seal bag

  3. Step 3/6

    Cook using the Sous Vide setting at 190°F for 1½ hours, or until the potatoes are fork-tender.

    🥔Baby potatoes
    🧈Butter
    🧄Garlic cloves
    🌿Rosemary
    🌿Thyme
    Vacuum-seal bag

  4. Step 4/6

    Remove the potatoes from the bag, discarding the garlic and herb sprigs, then arrange the potatoes on a silicone mat-lined baking sheet.

    🥔Baby potatoes
    🍳Baking sheet
    📜Silicone mat

  5. Step 5/6

    Broil for about 10 minutes, gently turning halfway through, until lightly crisped and golden brown.

    🥔Baby potatoes
    🍳Baking sheet

  6. Step 6/6

    Spread creme fraiche onto a serving platter, arrange the potatoes on top, and finish with flaky sea salt, freshly cracked black pepper, and fresh rosemary and thyme before serving.

    🥛Creme fraiche
    🥔Baby potatoes
    🧂Flaky salt
    ⚫Pepper
    🌿Rosemary
    🌿Thyme
    🍽️Serving platter

Composition

Ingredients

Types

Vegetables, Oils, Spices, Dairy, Herbs

Ingredients

Baby potatoes, Olive oil, Kosher salt, Butter, Cracked pepper, Rosemary, Thyme, Garlic cloves, Creme fraiche, Flaky salt, Pepper

Notes

Rosemary (fresh, optional, for serving garnish, amount not given), Thyme (fresh, optional, for serving garnish, amount not given), Creme fraiche (optional, for serving, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free, Gluten-Free

Calories

220 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 24g, Fat: 13g, Fiber: 2.5g, Sugars: 1.5g

Nutritional Information

Minerals

Potassium: 500mg, Sodium: 560mg, Calcium: 20mg, Iron: 0.8mg

Vitamins

Vitamin C: 17mg, Vitamin B6: 0.3mg, Vitamin A: 80IU

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 40 minutes

Overall

1 hour 55 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Vacuum-seal bag, Baking sheet, Silicone mat, Serving platter

Appliances

Sous vide machine, Oven

Type

Type

Type Of Dish

Side Dish

Occasions

Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@anovaculinary

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Crispy

Flavors

Buttery, Garlicky, Herby, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerate promptly after serving), reheating : 10 minutes (reheat in oven or broiler until warmed through and re-crisped)