Sous Vide Smoked Fingerling Potatoes
Smoked butter has always been one of our favorite things to produce with the PolyScience Smoking Gun™, but now we’re taking it to the next level.
Prep time: 20 minutes
Cook time: 45 minutes
1/2 Cup of Smoked Butter (Recipe)
1 lb Fingerling Potatoes
2 Sprigs of Fresh Marjoram, leaves removed
Kosher Salt, to taste
Coarse Ground Black Pepper, to taste
For more information on food safety, please click here.
Set the Sous Vide Professsional™ to 185°F/85°C, with the rear port closed and front port fully open.
Slice fingerling potatoes in half and vacuum seal with smoked butter.
Place sealed vacuum bag in circulating water bath and cook at 185°F/85°C for 45 minutes.
Carefully open vacuum bag and drain potatoes into a colander, set inside a bowl. Let potatoes drain very well. Reserve butter for next step.
Using a hot sauté pan, lightly sear the potatoes in a small amount of the reserved smoked butter. Once golden, add remaining butter, fresh marjoram leaves and season with salt and pepper. Gently toss and serve.