I love potatoes. Did you know they even have vitamins? I looked it up because I thought for sure there’s no way something so tasty could be any good for you at all. But they do, trust me (and manganese!). And for the most part, they’re easy to cook: boil, roast, microwave, whatever. But you have to keep checking on them to make sure they’re done, and sometimes suffer the slightly undone or overdone texture, combined with a possible sapping of flavor, which I’m just not into. By cooking these sous vide, you retain all of the flavor, and effortlessly turn out perfectly cooked, tender, creamy, flaky potatoes every time.
Check out these potatoes I found at Trader Joe’s:
I was so excited to give them a home on my dinner plate, I can’t even tell you. After experimenting with the rainbow carrots (also from Trader Joe’s, haaay), I was ready to consume anything and everything rainbow. If I thought there was some value to sous vide-ing Skittles, I probably would have done that too.
What was great about the potatoes is that they don’t bleed their color, so you can package them all together (learned that bit after the fact). So with some very basic ingredients (read: butter or oil and any fresh herbs you want), you can turn these little tubers into creamy, tender little morsels of absolute delish. Suuuper easy.
I started by quartering each potato, mostly for visual effect, but also because it’s easier to chop them now than when they’re hot and ready to eat. Also, I’d somehow forgotten that purple potatoes are actually purple inside. I mean, I know they are. I love those blue chips you get on JetBlue (and yes, that might be one of the main reasons I like to fly JetBlue, and yes, I know you can get them at Whole Foods, but they’re not free there, and ok, I get that they’re not free on JetBlue, but I’m seriously digressing here). Anyway, they look gorgeous, and for the most part retain their brilliant hue throughout the cooking process.
So, easy-peasy, I bagged them up with some frozen olive oil, fresh rosemary, and salt and pepper, and dunked them in a hot bath to cook for about an hour. Like I said, you can use butter, and any other herbs and seasonings that float your boat.
After an hour, you can unbag them and plate them, no fuss at all. Or you can add them to a hot skillet and smash them around a bit to add some crispiness to the skins. But you could easily use this same method to turn them into any other kind of potato dish. I’m looking forward to some rainbow potato salad for picnics this summer for sure!
- 1 pound potatoes
- 1 Tablespoon butter or oil
- Fresh rosemary or herbs of preference
- Preheat water bath to 183°F (84°C).
- Chop potatoes into 2" pieces.
- Seal potatoes in bag with butter and herbs.
- Cook in water bath for 1 hour.
- Open bag and dump entire contents into a hot skillet.
- Shake the skillet around to smash up the potatoes, until edges are crispy.