New potatoes with rosemary and garlic from a Sous vide recipe is a simple, but amazingly tasty dish for any occasion. There is a distinctive hot summer flavor to it. This wonderful vegetable dish is best to cook in the season of new potatoes and sweet-scented spicy rosemary.
Sous vide potatoes with rosemary can be an excellent side dish for any meat or fish, and it is also quite suitable as a main course. It's hearty and it appeases hunger for good.
Ingredients
Serves: –+
- New potatoes 1 kg
- Olive oil 150 ml
- Rosemary 2 sprigs
- Garlic 6 cloves
- Sea salt
- Ground black pepper
Method
-
Heat the water with a sous vide immersion thermostat to 83 degrees.
-
Scrub potatoes thoroughly, dry, and cut into slices of the same size. Don't bother to peel off jacket as new potatoes are edible like that. Drizzle some olive oil above, add spices and rosemary.
-
Place potatoes evenly across a Sous Vide cooking bag and pump out an air. Cook in sous vide bath for 1.5 hours, serve immediately or chill in ice water for about an hour to be able to store it in a fridge. Afterwards, heat it up in water at 83 degrees before serving or use as it is for salads.
