Sous Vide Little Potatoes

Name: Sous Vide Little Potatoes
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 lb potatoes (little variety (2-3 inch)); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tbsp garlic (minced); 2 sprigs rosemary; 1 tsp salt; 1 tsp pepper; 1 sprig fresh thyme (to garnish)

These little potatoes turn out tender and buttery on the inside with a hit of garlic and rosemary, finished under the broiler so the skins blister and crisp. The vinaigrette-like sheen of olive oil and a touch of butter keeps the flesh glossy while the herbs perfume every bite.

Hands-on time is short — about 10 minutes to prep, 60 minutes sous vide, then a quick broil — which makes them ideal for weeknight dinners or making ahead for a party. They serve about 4 and are easy to set out as finger food with your favorite condiments.

Why You’ll Love This

Sous vide guarantees evenly cooked potatoes from edge to center with zero guesswork: set the bath to 190° F, seal the potatoes in a flat layer, and let them cook for 60 minutes while you finish other dishes.

Perfectly tender every time — sous vide removes hot-spot variability.
Customizable flavor — swap herbs or add spice before sealing.
Make-ahead friendly — cook sous vide in advance and crisp under the broiler just before serving.

For a bright, contrasting side at a party, serve these alongside salads or a savory spread.

Ingredients You’ll Need

1 lb potatoes, little variety (2-3 inch): Little potatoes — the 2–3 inch size holds its shape and cooks evenly in a short sous vide cycle.
2 tbsp unsalted butter: Unsalted butter — adds rich, silky flavor and helps the garlic and herbs coat the potatoes.
1 tbsp olive oil: Olive oil — helps transfer heat in the bag and gives a glossy finish that crisps well under the broiler.
1 tbsp garlic, minced: Garlic, minced — infuses the butter–oil mixture with aromatic savory flavor during the sous vide cook.
2 sprigs rosemary: Rosemary — a sturdy herb that holds up to the heat and lends a piney, woodsy note.
1 tsp salt: Salt — seasons the potatoes through and sharpens the herbal and buttery flavors.
1 tsp pepper: Pepper — adds a mild background heat and rounds the seasoning profile.
1 sprig fresh thyme, to garnish: Fresh thyme (to garnish) — a bright, fresh finish that complements the rosemary and garlic.

How to Make It

Preheat a sous vide bath to 190° F.
Wash the little potatoes and trim any imperfections, leaving the skin on.
Add the potatoes, 2 tbsps unsalted butter, 1 tbsp olive oil, 1 tbsp minced garlic, 2 sprigs rosemary, 1 tsp salt, and 1 tsp pepper to a sous vide bag. Vacuum-seal the bag in a flat layer.
Sous vide the sealed bag at 190° F for 60 minutes.
When the sous vide cook is complete, preheat the broiler to high. Remove the potatoes from the bag, transfer them to a baking sheet in a single layer, and broil on high about 5 minutes until the skins start to crisp. Plate with a sprinkle of 1 sprig fresh thyme to garnish.

Vacuum-Sealing Tips

Packing the bag flat is the key to uniform cooking. Arrange the potatoes in a single layer with the butter and oil so each piece is exposed to the same circulation of hot water.

If you don’t have a vacuum sealer, use a heavy-duty zip-top bag and the water-displacement method: slowly lower the open bag into the sous vide bath so water pushes air out, then seal the bag just above the water line.

Leave a little space between potatoes to avoid clumping.
Use sturdy sous vide bags to prevent leaks during the 60-minute cook.
If stacking bags in the bath, make sure water can circulate around each bag.

Broiler Crisping Tricks

A quick blast under a high broiler transforms tender sous vide potatoes into a party-ready bite with blistered, slightly charred skins.

To get even color, spread potatoes in a single layer on a baking sheet and flip or shake halfway through if some spots brown faster.

Preheat the broiler to high before removing potatoes from the bag.
Keep the oven rack a few inches from the broiler element for fast, even crisping.
Use a rimmed baking sheet to catch any butter or oil that drips during broiling.

Easy Flavor Variations

These potatoes are very adaptable — swap rosemary for thyme or tarragon, add a pinch of smoked paprika or chili flakes for heat, or stir in a tablespoon of grated Parmesan before broiling for a savory crust.

Try mixing fresh lemon zest and chopped parsley after broiling for a bright finishing touch.

Herb swap ideas: thyme, tarragon, or dill (for a lighter finish).
Spice ideas: smoked paprika, cayenne, or za’atar for Middle Eastern notes.
Cheesy finish: sprinkle grated hard cheese and broil briefly to melt and brown.

Tips for Success

Don’t overpack the bag: Seal the potatoes in a single flat layer so water can circulate evenly and each potato cooks at the same rate.

Broiler watch: Keep a close eye under the broiler — about 5 minutes is enough. Turn or shake the pan once if some potatoes are browning faster to ensure even crisping.

Reheating for best texture: Store cooled leftovers in an airtight container for 3-4 days and reheat in the oven to restore crispness rather than using the microwave.

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Frequently Asked Questions

Sous vide alone makes the interior tender but won’t produce a crisp skin. That’s why this recipe finishes the potatoes under the broiler for about 5 minutes to blister and crisp the skins.

Store leftovers in an airtight container for 3-4 days. Reheat in the oven for best texture to restore crispness rather than reheating in the microwave.

Make-Ahead & Storage

These potatoes are ideal for entertaining: cook them sous vide ahead of time, refrigerate, then pop them under the broiler right before guests arrive for hot, crisp potatoes. For a composed spread, pair them with big winter salads or a savory cheese board — for example, try the Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing for a bright, textural contrast.

If you do have leftovers, store in an airtight container for 3-4 days and reheat in the oven for best texture.

Equipment

sous vide bath
vacuum sealer
sous vide bags
baking sheet
broiler

Ingredients

1 lb potatoes little variety (2-3 inch)
2 tbsp unsalted butter
1 tbsp olive oil
1 tbsp garlic minced
2 sprigs rosemary
1 tsp salt
1 tsp pepper
1 sprig fresh thyme to garnish

Instructions

Preheat a sous vide bath to 190° F.
Wash the little potatoes and trim any imperfections, leaving the skin on.
Add the potatoes, 2 tbsps unsalted butter, 1 tbsp olive oil, 1 tbsp minced garlic, 2 sprigs rosemary, 1 tsp salt, and 1 tsp pepper to a sous vide bag. Vacuum-seal the bag in a flat layer.
Sous vide the sealed bag at 190° F for 60 minutes.
When the sous vide cook is complete, preheat the broiler to high. Remove the potatoes from the bag, transfer them to a baking sheet, and broil on high about 5 minutes until the skins start to crisp. Sprinkle with 1 sprig fresh thyme to garnish.

Notes

Switch up the flavors.Like so manysous vide recipes, these little potatoes are easy to customize! Change up the herbs or even add a little bit of spice. Remember not to overpack the vacuum-sealed bag, but feel free to experiment with different flavor combinations.

Enjoy the leftovers.If you happen to end up with leftovers, you can store in an airtight container to 3-4 days. Reheat in the oven for a nice snack any day of the week.

Perfect for entertaining.Potatoes truly are such a versatile dish. If you’re having guests or looking for an easy side dish at a large family dinner, these sous vide little potatoes are exactly what you need. You can make a large batch, prepare other food while it cooks, and then arrange as an easy finger food. Set out all of your favorite condiments to add a little extra flavor.