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Fingerling potatoes made by air sous vide

Fingerling Potatoes

Difficulty
Easy
Total time
50 min
Cooking time
40 min

Think of fingerling potatoes with creamy, full-flavoured centers and skin that crisps up beautifully after a quick sear. Thermador’s Air Sous Vide gives you that level of precision every time: gentle, even heat locks in natural sweetness and texture while you get on with the rest of the meal. Whether you’re prepping a make-ahead side for weeknight dinners or plating up a polished starter for guests, this method delivers consistent results and room to customise—herbs, garlic, or a lemony finish all shine through. Try it once and you’ll see why sous vide is a go-to for elevating simple potatoes into something memorably good.

Ingredients

2-4 servings:

1 pound fingerling potatoes

1 tablespoon salted butter

Optional:

1 tablespoon chopped fresh herbs

(basil, oregano, thyme, etc.)

Flaky salt and ground black pepper

Instructions

Step 1

Slice fingerling potatoes in half lengthwise.

Step 2

Place potatoes in a single layer inside vacuum seal bags.

Step 3

Vacuum seal potatoes and then place the bag on a baking sheet pan. Place sheet pan in middle oven rack.

Step 4

 Set oven mode to Air Sous Vide. Set temperature to 200°F.

Step 5

Air sous vide for 120 minutes.

Step 6

After timing ends gently press potatoes to test softness. If potatoes are still firm, continue air sous vide for additional 30 minutes or until cooked to your preference.

Step 7

Remove potatoes from the bag. Heat a skillet on medium-high heat. Melt butter in the pan and then place cooked potatoes cut side down.

Step 8

Sear each side for about 1 minute then flip and sear other side.

Step 9

Season with flaky salt and ground black pepper to your preference and any desired optional chopped herbs. Serve warm.