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Sous Vide Cheshire New Potatoes | Recipe by sousvidetools.com

Sous Vide Cheshire New Potatoes Infused with Smoked Bacon Fat

Sous Vide Cheshire New Potatoes Infused with Smoked Bacon Fat Vegetables and Sides
  • COOK TIME: 90 minutes
  • PREP TIME: 30 minutes
  • SERVES: 8


  • 1KG Baby New Potato
  • 200g Smoked Bacon Fat
  • 100mls Olive Oil
  • 2 Tbsp. Mustard Seed
  • 3 Banana Shallots, finely diced
  • 10 Sprigs Thyme
  • 1 Small Bunch Chives
  • 150g Cream Cheese
  • 100g Crème Fraiche
  • Sea Salt



  • Sous Vide Water Bath
  • Vacuum Pouches
  • Vacuum Sealer


This recipe is a fantastic snack or canapé for a dinner party


  1. Place the new potatoes in a pouch
  2. In a small sauté pan on a moderate heat place the bacon fat and olive oil. Gently heat to render the bacon fat into the olive oil, about half hour
  3. Pass the rendered bacon fat through a sieve into a bowl, add the chopped shallots, mustard, thyme and a good amount of sea salt. Set aside to cool
  4. Add the infused oil to the pouch and seal
  5. Place the pouch in a preheated water bath at 90 degrees for 1 hour or until tender
  6. In a small bowl mix the chopped chives with the crème fraiche and the cream cheese. Season to taste
  7. To serve, in a hot sauté pan crisp up the skins of the potatoes and serve on skewers ready to dip in the cheese

Chefs tip-

The potato is a wonderful carrier of flavour, try adding a seaweed butter and serving with a fish dish


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