FA+
Shop
473
Views
Views
13
Favorites
Favorites
Category
Food / Recipes / Tutorials
Species Unspecified / Any
Size 1280 x 845
File Size 153.6 kB
Report this content
★
More from Vrghr
Listed in Folders
Parsley Potatoes Sous Vide
A wonderful side dish, and dead easy to create even if you haven't got a sous vide circulator.
Wuff offered this dish with his recent shop birthday meal for a co-worker. Perfect accompaniment to the German "Krautwickle" the birthday boy requested.
For as simple as these are, these potatoes are amazingly good! The buttery flavor sinks all the way in, and the light parsley touch complements the savory, earthy potatoes well. They are tender all the way through, but still have a little bit of 'tooth' and structure, not mushy. Especially if you use waxy red or yellow type potatoes.
They were SO good yet so easy, that wuff sold another Sour Vide appliance to his shop friends (maybe even 2!).
You can use any type potato you like for these. Wuff wanted the slightly waxy golden and red types, because they have a nice texture to accompany the Krautwickle. But good old-fashion Russets will do quite nicely.
Vrghr chose tiny fingerling sized potatoes for the presentation. If you use larger ones, just slice them in halves or quarters to make them bite-sized.
If you don't have a Sous Vide heater/circulator, you can still create these just as easily as long as you have a stove with good heat control, and a decent thermometer. Just use a large pot, like a dutch oven or stock pot, so the extra mass of the water will help regulate temperature swings some.
Bring the water up to 190-195 degrees (don't have to be super-precise with potatoes) as registered on your thermometer. Then cut the heat down until it just stays stable at that temp. Check it again in 15 minutes to be sure you have your setting right, and it's not climbing or dropping too much. Try to keep the heat right in mid-range between 185 and 195. The more stable, the better.
Then just follow the directions below.
NOTE1 - Wuff used Salted Butter, because potatoes like a decent amount of salt for flavor
NOTE2 - Use a HIGH QUALITY butter. Vrghr recommends Irish or European style, because of the deeper flavor and richness (NO MARGARINE!!)
NOTE3 - The dried parsley is best for the long cook time in the sous vide. It gives better flavors. Reinforce it with fresh chopped parsley when you put it in the serving bowl, to provide better aroma and a nice light grassy taste.
NOTE4 - A light sprinkle of "finishing salt" and an extra pat of butter when placed in the serving bowl and tossed, really brings the final, delicious touch to this dish. Don't skip it.
(Makes ~8-10 servings as a side dish)
INGREDIENTS:
2 lbs Potatoes (Vrghr used tiny "fingerling" sized gold and red potatoes)
1/2 stick (2 oz) good quality SALTED Butter, cut into small pats
1 TBS dried Parsley flakes
1 small bunch Fresh Parsley, chopped
Finishing salt, to taste
1-2 each 1 Gal size zip top bags
Sous Vide circulator (or controlled heat)
Large container w/about 1/2 Gal or more water
A large ceramic coffee cup or saucer may be needed to hold the bags under water at the beginning (raw potatoes are buoyant)
DIRECTIONS:
If using larger potatoes, cut them into equal bite-sized pieces. If using thin-skinned potatoes like red or gold varieties, you can leave the skins on.
Divide up the potatoes between the 2 zip-top Gallon size bags. Lay them out flat in the bag, not bunched up in the bottom
Lay pats of butter across the tops of the potatoes in both bags
Sprinkle the dried parsley flakes evenly over the top of the potatoes in both bags
Submerge the bag in a sink or large pot full of cool water, letting the water press the air out from around the potatoes and butter. Don't sink them so deep that water gets in the top. Pat the potatoes out to keep them flat across the bag and don't let them bunch up. Once you have most of the air out, zip up the top of the bag
Set your Sous Vide to 190-195 degrees F. Allow to come up to temperature. CAUTION!! This hot enough to scald! Use care when handling after water comes to temperature
While the water is heating, submerge the potatoes. You may need to weight the bags down to keep them under water, as they are buoyant at the beginning. They will stay down naturally as they cook more
NOTE - they will likely give off a bit of gas as they cook. You may want to vent the extra air out around the 1 hour point. BE CAREFUL! As the water is painfully hot by then!
Allow the potatoes to cook in the water for 2-3 hours (more won't hurt).
Remove and pour the potatoes and buttery sauce into a serving bowl. Top with another pat or two of butter, and about a tablespoon or so of chopped Fresh Parsley. Sprinkle lightly with finishing salt and toss or mix to distribute and coat evenly
!DEVOUR!
Wuff offered this dish with his recent shop birthday meal for a co-worker. Perfect accompaniment to the German "Krautwickle" the birthday boy requested.
For as simple as these are, these potatoes are amazingly good! The buttery flavor sinks all the way in, and the light parsley touch complements the savory, earthy potatoes well. They are tender all the way through, but still have a little bit of 'tooth' and structure, not mushy. Especially if you use waxy red or yellow type potatoes.
They were SO good yet so easy, that wuff sold another Sour Vide appliance to his shop friends (maybe even 2!).
You can use any type potato you like for these. Wuff wanted the slightly waxy golden and red types, because they have a nice texture to accompany the Krautwickle. But good old-fashion Russets will do quite nicely.
Vrghr chose tiny fingerling sized potatoes for the presentation. If you use larger ones, just slice them in halves or quarters to make them bite-sized.
If you don't have a Sous Vide heater/circulator, you can still create these just as easily as long as you have a stove with good heat control, and a decent thermometer. Just use a large pot, like a dutch oven or stock pot, so the extra mass of the water will help regulate temperature swings some.
Bring the water up to 190-195 degrees (don't have to be super-precise with potatoes) as registered on your thermometer. Then cut the heat down until it just stays stable at that temp. Check it again in 15 minutes to be sure you have your setting right, and it's not climbing or dropping too much. Try to keep the heat right in mid-range between 185 and 195. The more stable, the better.
Then just follow the directions below.
NOTE1 - Wuff used Salted Butter, because potatoes like a decent amount of salt for flavor
NOTE2 - Use a HIGH QUALITY butter. Vrghr recommends Irish or European style, because of the deeper flavor and richness (NO MARGARINE!!)
NOTE3 - The dried parsley is best for the long cook time in the sous vide. It gives better flavors. Reinforce it with fresh chopped parsley when you put it in the serving bowl, to provide better aroma and a nice light grassy taste.
NOTE4 - A light sprinkle of "finishing salt" and an extra pat of butter when placed in the serving bowl and tossed, really brings the final, delicious touch to this dish. Don't skip it.
(Makes ~8-10 servings as a side dish)
INGREDIENTS:
2 lbs Potatoes (Vrghr used tiny "fingerling" sized gold and red potatoes)
1/2 stick (2 oz) good quality SALTED Butter, cut into small pats
1 TBS dried Parsley flakes
1 small bunch Fresh Parsley, chopped
Finishing salt, to taste
1-2 each 1 Gal size zip top bags
Sous Vide circulator (or controlled heat)
Large container w/about 1/2 Gal or more water
A large ceramic coffee cup or saucer may be needed to hold the bags under water at the beginning (raw potatoes are buoyant)
DIRECTIONS:
If using larger potatoes, cut them into equal bite-sized pieces. If using thin-skinned potatoes like red or gold varieties, you can leave the skins on.
Divide up the potatoes between the 2 zip-top Gallon size bags. Lay them out flat in the bag, not bunched up in the bottom
Lay pats of butter across the tops of the potatoes in both bags
Sprinkle the dried parsley flakes evenly over the top of the potatoes in both bags
Submerge the bag in a sink or large pot full of cool water, letting the water press the air out from around the potatoes and butter. Don't sink them so deep that water gets in the top. Pat the potatoes out to keep them flat across the bag and don't let them bunch up. Once you have most of the air out, zip up the top of the bag
Set your Sous Vide to 190-195 degrees F. Allow to come up to temperature. CAUTION!! This hot enough to scald! Use care when handling after water comes to temperature
While the water is heating, submerge the potatoes. You may need to weight the bags down to keep them under water, as they are buoyant at the beginning. They will stay down naturally as they cook more
NOTE - they will likely give off a bit of gas as they cook. You may want to vent the extra air out around the 1 hour point. BE CAREFUL! As the water is painfully hot by then!
Allow the potatoes to cook in the water for 2-3 hours (more won't hurt).
Remove and pour the potatoes and buttery sauce into a serving bowl. Top with another pat or two of butter, and about a tablespoon or so of chopped Fresh Parsley. Sprinkle lightly with finishing salt and toss or mix to distribute and coat evenly
!DEVOUR!
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 1280 x 845px
File Size 153.6 kB
Absolutely!
In fact, Sous Vide sweet potatoes are one of the easier ways to retain texture while still getting cooked and tender 'taters.
Sweet potatoes tend to need the high end of Sous Vide temperature ranges, but like these parsley versions, can also be done with a carefully controlled stove if you don't want to purchase the circulator, because "precision" isn't quite as big a priority as for, say, steak or eggs. If 'taters shift 4-5 degrees, you won't really notice the difference much.
The toughest part is the time, and keeping temperature relatively stable on a stovetop or similar appliance if you don't have the circulator. Can't just "set and forget" it. You'll need to check up periodically on the temperature and make sure things are staying close to where you want them.
Sous Vide is also GREAT to infuse flavors into veggies and other foods. And retains all the natural flavor on its ingredients because the bags are sealed.
Wuff will do a bit of searching and see what sort of recipes there are for savory-flavored sweet potato dishes. Will get back to you! *grin*
In fact, Sous Vide sweet potatoes are one of the easier ways to retain texture while still getting cooked and tender 'taters.
Sweet potatoes tend to need the high end of Sous Vide temperature ranges, but like these parsley versions, can also be done with a carefully controlled stove if you don't want to purchase the circulator, because "precision" isn't quite as big a priority as for, say, steak or eggs. If 'taters shift 4-5 degrees, you won't really notice the difference much.
The toughest part is the time, and keeping temperature relatively stable on a stovetop or similar appliance if you don't have the circulator. Can't just "set and forget" it. You'll need to check up periodically on the temperature and make sure things are staying close to where you want them.
Sous Vide is also GREAT to infuse flavors into veggies and other foods. And retains all the natural flavor on its ingredients because the bags are sealed.
Wuff will do a bit of searching and see what sort of recipes there are for savory-flavored sweet potato dishes. Will get back to you! *grin*
Wuff was doing lots of net searches and explorations this weekend of chef steps and other "modernist cuisine" and sous vide sites. Vrghr now has plans to test out several Sous Vide Sweet Potato dishes, to try out proper temperature settings and the effect different cook times might have.
One thing Vrghr has discovered, to wuff's surprise, is that sweet potatoes may perform better at lower temperatures in the Sous Vide than other potato types. It has to do with the amount of sugars they contain, and how their texture reacts to temperatures.
Wuff is going to run some samples at different temps and times, to see how well the theory holds up to actual performance. But it looks like the "sweet spot" (if you'll forgive the pun) is about 155 degrees F, for about 1 Hour. Higher temperatures are said to soften the 'taters noticeably. And the longer the time in the water, the sweeter the potatoes seem to become because the starch converts to Maltose, to add to the sweetness they start with.
Wuff is going to also test full blown dishes in addition to the test samples. Vrghr going to start with Rosemary & Parmesan, Thai Curried Sweet Potatoes, and perhaps Beer & Mushroom Sweet Potato Stew. Wuff also considering a bit of pan fry or roasting after the Sous Vide to crisp or get color on the taters, to see how those turn out.
Stay Tuned! More "Vrghr's Kitchen Experiments" to follow! *Big Grin*
One thing Vrghr has discovered, to wuff's surprise, is that sweet potatoes may perform better at lower temperatures in the Sous Vide than other potato types. It has to do with the amount of sugars they contain, and how their texture reacts to temperatures.
Wuff is going to run some samples at different temps and times, to see how well the theory holds up to actual performance. But it looks like the "sweet spot" (if you'll forgive the pun) is about 155 degrees F, for about 1 Hour. Higher temperatures are said to soften the 'taters noticeably. And the longer the time in the water, the sweeter the potatoes seem to become because the starch converts to Maltose, to add to the sweetness they start with.
Wuff is going to also test full blown dishes in addition to the test samples. Vrghr going to start with Rosemary & Parmesan, Thai Curried Sweet Potatoes, and perhaps Beer & Mushroom Sweet Potato Stew. Wuff also considering a bit of pan fry or roasting after the Sous Vide to crisp or get color on the taters, to see how those turn out.
Stay Tuned! More "Vrghr's Kitchen Experiments" to follow! *Big Grin*
You sound like you are having fun. Sorry about the late reply, I've been ill for the last five days and only barely up. Could have done with some homemade chicken soup. Damn lurgy got me good, haven't been that bad for about 6 years.
rosemary and parmesan sounds yummy. mind you that's how I like my asparagas
I do know that virgin olive oil, orange juice, garlic and rosemary (dressing) is very nice with hot garlic rosemary sweet potatoes and mixed salad greens. Add chickens pieces and add in orange pieces for an extra citrus hit. Kind of one of those warm salad kind of meals. The only problem I had with the sweet potato was tended to be a little mushy. I'm wondering if sous vide sweet potato might be a great way around it.
I haven't eaten that much for the last 5 days so this actually good for me right now, making me want to have something other than plain brown bread and butter.
*hugs*
rosemary and parmesan sounds yummy. mind you that's how I like my asparagas
I do know that virgin olive oil, orange juice, garlic and rosemary (dressing) is very nice with hot garlic rosemary sweet potatoes and mixed salad greens. Add chickens pieces and add in orange pieces for an extra citrus hit. Kind of one of those warm salad kind of meals. The only problem I had with the sweet potato was tended to be a little mushy. I'm wondering if sous vide sweet potato might be a great way around it.
I haven't eaten that much for the last 5 days so this actually good for me right now, making me want to have something other than plain brown bread and butter.
*hugs*
Hope you're feeling better and have kicked the 'ick'.
Ooo, wuff hadn't considered adding any orange to the mix there. But it really sounds like a nice addition!
Vrghr is sure that the proper combination of time and temperature will create tender and sweet potatoes that still have a bit of "tooth" left when you bite them. We'll have to see what wuffy can come up with!
Ooo, wuff hadn't considered adding any orange to the mix there. But it really sounds like a nice addition!
Vrghr is sure that the proper combination of time and temperature will create tender and sweet potatoes that still have a bit of "tooth" left when you bite them. We'll have to see what wuffy can come up with!
Sous Vide sweet potato update:
While doing the cooking for Friend on Sunday, wuff experimented with times and temperatures for cooking the sweet potatoes. Used the same recipe, but adjusted the temp and time and checked the results.
Recipe was Parmesan, Garlic, and chopped Rosemary, about a teaspoon of each sprinkled on top of 1 large sweet potato, diced medium. And then topped with 1 TBS of butter in the sous vide bag. Had to weight the bag with a plate as the potatoes are definitely buoyant!
- First try: Temp 155. Cook time a bit over 90 minutes.
- - Result, potatoes definitely gained some sweetness, but texture was quite hard. Softer than a raw sweet potato, but too hard for casual eating. Almost like a raw russet or yellow potato.
- - This would be a good setting if you were going to pan fry or roast the sweet potatoes as a second step. Otherwise, too hard for eating
- Second try: Temp 175. Cook time, about 2 hours.
- - Result, potatoes just as sweet as first try, but much softer texture. However, still plenty firm. Quite close to a fresh Bartlet Pear. Tender enough to eat but definitely not mushy!
- - Definitely a good eating texture, though still a little too tough for some folk's tastes. Good if you're putting up and will reheat for a later meal, where the heating could tenderize the 'taters even more. Also good if you like a lot of texture in the taters.
- Last try: Temp 185. Cook time, about 90 minutes.
- - Even more tender. Rest of the results about identical. A very good method if you want a softer, more traditional texture but still with reasonable resistance to the bite.
Summary:
- 155 is probably too cool unless you're going to cook the potatoes in a second heating step, like frying or roasting to get some Maillard reaction and crisping around the edges.
- 175 is edible, but still quite a bit of resistance. Some folks may say they're still a bit too tough. Definitely a good temperature if you're going to reheat them later and the second heating will cook them a bit further.
- 185 Excellent texture and flavor, but still a decent amount of resistance. This seems to be the "sweet spot". Could probably vary temperature +/- 2 degrees without much impact
~ 195 Didn't try this, but the progress curve suggests these would be the traditionally soft, "baked sweet potato" texture, though perhaps just a bit more "tooth"
Flavors: In all cases, the potatoes grew sweeter than the raw state. Difference between 90 minutes and 120 minutes was only slightly noticeable, though the longer cook time was very slightly sweeter. No diff in texture for 90 to 120 minutes - - the temperature made all the difference.
The rosemary, Parmesan, and garlic is an EXCELLENT combination with the potatoes, giving lots of savory, earthy tones to pair with the sweeter veggie. Your suggestion of adding orange to this mix would play VERY well! All together, this is a more savory and complex flavor than the very sweet "holiday casserole" version often served at Thanksgiving.
Note - since you're only cooking 90-120 minutes, and keeping ultra-precise control of temp isn't essential, you could quite easily do these on stove top with just a close watch on the level of the fire, and a good thermometer with a big pot of water.
Bon Appetite!!
While doing the cooking for Friend on Sunday, wuff experimented with times and temperatures for cooking the sweet potatoes. Used the same recipe, but adjusted the temp and time and checked the results.
Recipe was Parmesan, Garlic, and chopped Rosemary, about a teaspoon of each sprinkled on top of 1 large sweet potato, diced medium. And then topped with 1 TBS of butter in the sous vide bag. Had to weight the bag with a plate as the potatoes are definitely buoyant!
- First try: Temp 155. Cook time a bit over 90 minutes.
- - Result, potatoes definitely gained some sweetness, but texture was quite hard. Softer than a raw sweet potato, but too hard for casual eating. Almost like a raw russet or yellow potato.
- - This would be a good setting if you were going to pan fry or roast the sweet potatoes as a second step. Otherwise, too hard for eating
- Second try: Temp 175. Cook time, about 2 hours.
- - Result, potatoes just as sweet as first try, but much softer texture. However, still plenty firm. Quite close to a fresh Bartlet Pear. Tender enough to eat but definitely not mushy!
- - Definitely a good eating texture, though still a little too tough for some folk's tastes. Good if you're putting up and will reheat for a later meal, where the heating could tenderize the 'taters even more. Also good if you like a lot of texture in the taters.
- Last try: Temp 185. Cook time, about 90 minutes.
- - Even more tender. Rest of the results about identical. A very good method if you want a softer, more traditional texture but still with reasonable resistance to the bite.
Summary:
- 155 is probably too cool unless you're going to cook the potatoes in a second heating step, like frying or roasting to get some Maillard reaction and crisping around the edges.
- 175 is edible, but still quite a bit of resistance. Some folks may say they're still a bit too tough. Definitely a good temperature if you're going to reheat them later and the second heating will cook them a bit further.
- 185 Excellent texture and flavor, but still a decent amount of resistance. This seems to be the "sweet spot". Could probably vary temperature +/- 2 degrees without much impact
~ 195 Didn't try this, but the progress curve suggests these would be the traditionally soft, "baked sweet potato" texture, though perhaps just a bit more "tooth"
Flavors: In all cases, the potatoes grew sweeter than the raw state. Difference between 90 minutes and 120 minutes was only slightly noticeable, though the longer cook time was very slightly sweeter. No diff in texture for 90 to 120 minutes - - the temperature made all the difference.
The rosemary, Parmesan, and garlic is an EXCELLENT combination with the potatoes, giving lots of savory, earthy tones to pair with the sweeter veggie. Your suggestion of adding orange to this mix would play VERY well! All together, this is a more savory and complex flavor than the very sweet "holiday casserole" version often served at Thanksgiving.
Note - since you're only cooking 90-120 minutes, and keeping ultra-precise control of temp isn't essential, you could quite easily do these on stove top with just a close watch on the level of the fire, and a good thermometer with a big pot of water.
Bon Appetite!!
Comments