Smoked & Sous Vide Fingerling Potatoes
1/2 cup of Smoked Butter
1 lb Fingerling Potatoes, sliced lengthwise
2 Sprigs of Fresh Marjoram or Oregano
Maldon Sea Salt, Fresh Cracked Black Pepper (to taste)
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Vacuum seal potatoes with smoked butter.
Once target temperature is reached, place vacuum sealed potatoes in circulating water bath.
Cook to desired doneness for about 45 minutes, or until tender throughout.
Drain potatoes, reserve butter. In a hot sauté pan, lightly sear potatoes. Add melted smoked butter, fresh marjoram leaves and season with Maldon salt and black pepper to taste.