Sous Vide: Parsley Roasted Potatoes, 2020
About
As great as proteins are prepared sous vide, root vegetables enjoy their own benefits.
Ingredients
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.
Instructions
Serves 4+ Level of difficulty 2
Procedure:
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. 