| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 4 - garlic cloves, peeled, optional 60 ml - olive oil 4 - yukon gold potatoes, large - salt, as needed 1 - rosemary sprig |
my sous-vide cooker large pot vacuum sealable bag (or zipper lock bag) blender |
about 1 hours | 3-4 servings |
RECIPE STEPS
Heat My Sous-Vide to 194°F/90°C
Roast garlic (optional)
Pour oil into a pot and add peeled garlic cloves
Set heat to medium-high, periodically basting cloves with oil
Cook for 10-12 minutes until golden brown
Prepare the potatoes
Rinse potatoes to remove dirt and trim ends off
Cut potatoes in half
Cut halved potatoes into half-inch half-moon shapes
Season and bag
Place potatoes into the bag in a single layer
Add salt, roasted garlic, oil, and rosemary, and seal
Cook for 1 hour
Lower bag into the water
Clip bag onto side of pot
Serve