Parsley Roasted Potatoes, Sous Vide

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

Ingredients

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.

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A clear Polycarbonate container for use with your immersion circulator. A dedicated, tight fitting lid for your circulator, which practically eliminates vaporization. A sous vide rack, which insures efficient transfer of heat and circulation of water.

About

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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