Sous Vide Fingerling Potatoes

Recipe: Sous Vide Fingerling Potatoes

  By Jack Lawson    

July 28, 2021

Fingerling potatoes are a fun week-night treat that folks of all ages enjoy. Using sous vide elevates this staple with fluffy potatoes and crisp skins. Basting the potato skins with the cooking liquid imparts both color and flavour. If you're feeling adventurous then you can easily substitute tahini or shallot-yogurt with mint for an extra punch when dipping and serving.

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 2 servings
Sous Vide Fingerling Potatoes


12 fingerling potatoes, or halved new potatoes in a pinch

4 crushed and peeled garlic cloves

2 tbsp freshly diced chives

1 tbsp fat (e.g. extra virgin olive oil, butter broken into small chunks, or duck fat)

1 sprig fresh rosemary

salt and freshly cracked black pepper to taste


1Begin by setting your water bath to 194 degrees Fahrenheit, or 90 degrees Celsius

2As the water comes up to temperature continue with your prep work. Chop the potatoes into halves, making sure that they're roughly equal in size. Crush your garlic and slice your chives for garnishing.

3In a vacuum sealable bag combine the halved potatoes, crushed garlic, rosemary, fat, and both kosher salt and freshly cracked black pepper.

4Seal the bag and massage the marinade to distribute it evenly among the potatoes.

5Cook the potatoes for 1-hour.

6Remove the vacuum sealable bag from the water bath.

7Heat a medium sized cast iron or non-stick pan until medium-high.

8Add the entire contents of the sous vide bag, including liquid. Arrange the potatoes flesh side down.

9Cook for 1-2 minutes. Baste the skins of the potatoes with the sauce during this time.

10During the last 30 seconds of cooking add the chives and toss to combine.

11Plate and serve! If you're feeling like something rich to combine with these potatoes we suggest using 2% yogurt, creme fraiche or sour cream.

12Photo credit: Irina Rostokina/Shutterstock

Potatoes are universal, but often misunderstood. Baby Yukons and fingerlings work the best for this sort of recipe. The main difference between the two is thinner skin on the fingerlings.  Larger types of potatoes will require longer cook times and special attention.

If you're interested in the wild world of potatoes beyond what's on the grocery shelves we suggest looking into the (literal) thousands of South American varietals.

Those looking for a more traditional 'roasted' flavour can experiment with infusing olive oil, butter or duck fat with garlic and rosemary - or your favourite aromatics. Note that roasting the garlic in the fat will take 10-12 minutes on a low heat, while any herbs can be added afterwards while the infused oil cools completely.


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