Sous-vide baby potatoes with garlic and rosemary
Tender baby potatoes infused with garlic, rosemary and olive oil.
1h 15minPrep 10minCooking 1h 5min 4 servings🟢 EasySOUS_VIDEVeganGluten-freeLactose-free
B
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Preheat the water bath to 90°C. Wash the potatoes and cut the largest ones in half.
🌡 90°C🔧 thermoplongeur - 2
Place in a bag with the oil, garlic, rosemary and salt.
- 3
Cook for about 60 minutes, until tender.
🌡 90°C⏱ 60 min🔧 thermoplongeur - 4
Serve directly or brown in a frying pan for a few minutes.
Frequently asked questions
How can doneness be checked without opening the bag?▾
Carefully press a potato through the bag with tongs: it should yield easily.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat thoroughly when appropriate for the recipe.
