Sous Vide: Parsley Roasted Potatoes, 2020

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

sous vide leg of lamb


Potatoes, any type, 2 lbs./1 Kg.
Salt to taste, approximately 1 Tablespoon.
Chopped parsley, dried or fresh, as needed.
Egg white, 1 ea., beaten together with 2 Tablespoons water.
Vegetable oil, 1 oz./30 ml.



Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags.
Sheet pan for roasting.
Infrared or probe thermometer.


Serves 4+
Level of difficulty 2


Preheat the sous vide bath to 183 F/84 C. Vacuum seal the potatoes in heat rated pouches.

Process the potatoes for 1 hour.

Shock in iced tap water until the temperature achieves 70 F/21 C, and then refrigerate at 40 F/4 C until day of service.

Preheat the oven to 350 F/176 C.

Remove the potatoes from the pouch and pat dry.

Dust lightly with flour to fully dry the surface (optional).

Add a few drops of the egg white solution to form a sticky coating.

Combine the kosher salt with the dried parsley.

Roll the potatoes in the seasoning mixture.

Coat lightly with a few drops of oil (or spray with aerosol release/PAM).

Roast until desired appearance is achieved–usually between 45 minutes and 90 minutes, depending on the level of crispness desired.

Excellent with sous vide Leg of Lamb.

Or even served “baked potato” style.



As long as the packages remain sealed, the sous processed potatoes can be refrigerated for at least two weeks without any appreciable loss in quality.


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