Sous Vide Butter-Poached Potatoes Date Added: 13 Dec 2017

Ingredients

<ul><li>1 pound small Yukon gold potatoes, cut in half (or fingerling potatoes) </li>
<li>2 tablespoons unsalted butter </li>
<li>1 tablespoon extra virgin olive oil </li>
<li>1 tablespoon minced fresh thyme or rosemary (optional) </li>
<li>2 teaspoons kosher salt </li>
<li>1 teaspoon freshly ground black pepper</li></ul>

Cooking Instructions

Set the Sous Vide Precision Cooker to 190°F (87°C). 
 
Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour. 
 
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a platter. Serve and enjoy.