Wayne Gisslen

Herb and Garlic Sous Vide Potatoes

Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Combine the olive oil, garlic, thyme, rosemary, and salt in a small saucepan. Heat over low heat for 8–10 minutes.
  2. Remove from heat and let stand 30 minutes.
  3. Peel the potatoes and cut into desired uniform shapes, such as small parisienne or medium dice. For potato rods, cut out with a ½-in. (12-mm) brass rod.
  4. Strain the oil and toss with the

Per 1 ounce (28.35 g): Calories, 100; Protein, 1 g; Fat, 7 g (63% cal.); Cholesterol, 0 mg; Carbohydrates, 9 g; Fiber, 1 g; Sodium, 160 mg.