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Parsley Roasted Potatoes, Sous Vide

As great as proteins are prepared sous vide, root vegetables enjoy their own benefits.

sous vide leg of lamb


Potatoes, any type, 2 lbs./1Kg.
S+P, to taste
Chopped parsley, dried or fresh, as needed.
Egg white, 1 ea.
Vegetable oil, 1 oz./30ml.


After roasting, these potatoes can be cooled and refrigerated to be reheated, either in the oven or in a pan with a bit of butter.


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