Although potatoes cannot actually be roasted in a vacuum bag, pre-cooking them sous vide is a great alternative to parboiling. Cooking potatoes sous vide will lock in flavour that is usually lost in boiling and it will achieve more consistent results.
- Preheat the water bath to a temperature of 90⁰C.
- Prepare the potatoes. Sprinkle with salt and lay out in a single layer in a vacuum bag.
- Scatter some thyme over the top of the potatoes and add a little fat, such as oil or goose fat, then seal the bag.
- Place the vacuum bag in the water bath and leave to cook for 1 hour.
- After this time, remove the bag from the bath and immediately submerge it in iced water to prevent further cooking.
- Preheat the oven to a temperature of 190⁰C.
- Add a small amount of your fat of choice to a roasting tray and place in the oven to heat through.
- When the fat has become very hot, add the potatoes. Cook in the oven until crisp and golden. This should take around 30-40 minutes.
Experiment placing different herbs, spices and seasonings in the vacuum bag to flavour the potatoes. Garlic, rosemary and even saffron would all work well.
Crispy roast potatoes are a great addition to any Sunday roast or festive feast. Try serving them with Anna Hansen’s Roast leg of lamb with spiced parsnips and carrots or Dominic Chapman’s traditional Bronze turkey with all the trimmings.
Recipe courtesy of www.greatbritishchefs.com