Name: Sous Vide Crispy Smashed Potatoes
Total time: 2 h 30 min
Ingredients: 2 pounds small red potatoes , scrubbed; ½ cup chicken broth; Salt and pepper; 6 tablespoons vegetable oil; 1 tablespoon chopped rosemary; 3 garlic cloves , minced

Why This Recipe Works

While most recipes call for boiling potatoes, we found that cooking ours sous vide gave them a uniform, creamy texture and amplified their potato-y flavor. To jazz up this dish, we tossed the potatoes in an intense garlic oil before roasting them. Look for potatoes 1 to 2 inches in diameter.

Before You Begin

Be sure to double bag the potatoes to protect against seam failure. Potatoes have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the potatoes are fully immersed during cooking. For more about sous vide cooking, refer to our sous vide guide.

Instructions

Using sous vide circulator, bring water bath to 194°F/90°C in 7-quart container.

Place potatoes, broth, and ½ teaspoon salt in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath, weight bag until potatoes are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for 60 to 75 minutes.

Adjust oven rack to upper-middle position and heat oven to 450°F/232°C. Microwave oil, rosemary, and garlic in bowl, stirring occasionally, until garlic begins to brown, 2 to 4 minutes. Strain oil into large bowl, reserving garlic and rosemary.

Drain potatoes and let sit until surfaces are dry, about 10 minutes. Add potatoes and ½ teaspoon salt to bowl with herb oil and toss to combine. Arrange potatoes evenly on rimmed baking sheet and place second baking sheet on top. Press down firmly on top sheet, flattening potatoes until they are ⅓ to ½ inch thick; remove top sheet.

Roast potatoes until crisp and well browned, 40 to 50 minutes, flipping potatoes halfway through roasting. Transfer potatoes to serving bowl, add reserved garlic and rosemary, and gently toss to combine. Season with salt and pepper to taste. Serve.