Tuesday Tip: Sous vide potatoes are one of the most versatile ingredients. Sous vide from 83-85C and you’ll have potatoes that can be peeled, mashed, fried, and more–all while retaining the perfect texture.
And keep ‘em in the fridge for future meals! Up to two weeks when vacuum-sealed; if not sealed, one week.
Here’s our recipe for a Potato Galette for our archives to get you started.