Sous Vide Fondant Potatoes Infused with Truffle Oil and Garden Thyme | Recipe by sousvidetools.com

Sous Vide Fondant Potatoes Infused with Truffle Oil and Garden Thyme

Sous Vide Fondant Potatoes Infused with Truffle Oil and Garden Thyme Vegetables and Sides
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Easy

Ingredients

  • 10 x 125g Fondant Cut Potatoes
  • 250mls Dark Chicken Stock
  • 1 Small Bunch Thyme
  • 6 Cloves Garlic, Sliced
  • 200g Salted Butter
  • 100g White Truffle Butter
  • Sea Salt
  • Olive Oil

Equipment

Equipment

Method

This simple recipe uses the sous vide method to ensure there is no damage through the cooking process. This enables you to get a really good concentrated flavour with the potatoes.

METHOD

  1. Add a little olive oil to a heavy bottomed sauté pan, add the salted butter and sliced garlic
  2. Seal the potato in the foaming butter, presentation side
  3. When the potatoes are golden-brown remove from the pan and cool
  4. Deglaze the pan with stock, add the truffle butter and all the thyme, cool
  5. Season the potato heavily with salt then place in a vacuum pouch
  6. Add the cooled liquid to the pouch and seal
  7. In a preheated water bath at 90 degrees cook the potatoes for 1 – 1 ½ hours until tender
  8. To serve, take the potatoes from the pouch and in a hot pan with oil seal the presentation side again to add a little crispness

Chef’s Tip –

Why not add an oxtail flavoured soup or stock to the potatoes to create a real beef flavour.

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