Sous vide cooking isn’t just for fine meats & seafood…it does amazing things to many vegetables as well.
Cooking thinly sliced heirloom potatoes sous vide gives you uniform tenderness all the way through and allows you to cook them very gently in a small amount of flavorful fat, preserving their beautiful appearance while infusing them with richness.
To learn more about cooking sous vide, check out What is Sous Vide?
1. Preheat your sous vide bath to 183F.
2. Thinly slice the potatoes (approx. 3mm thick).
3. Vacuum pack them with the duck fat and rosemary, making sure none of the slices overlap. Put them in the sous vide bath and cook for 24 minutes.
4. Put the chopped thyme in a large bowl. Open the vacuum bags and toss the potatoes with the thyme. Serve.
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