Sous Vide Smoked Fingerling Potatoes

Smoked butter has always been one of our favorite things to produce with the PolyScience Smoking Gun™, but now we’re taking it to the next level.

Copyright © 2012 PolyScience; Photo and Recipe by Christoph Milz

Serves 2-3
Prep time: 20 minutes
Cook time: 45 minutes

1/2 Cup of Smoked Butter (Recipe)
1 lb Fingerling Potatoes
2 Sprigs of Fresh Marjoram, leaves removed
Kosher Salt, to taste
Coarse Ground Black Pepper, to taste

Whiskey Barrel Smoking Gun™ Wood Chips

For more information on food safety, please click here.

Step 1:
Prepare smoked butter with PolyScience Smoking Gun™. (Recipe)

Step 2:
Set the Sous Vide Professsional™ to 185°F/85°C, with the rear port closed and front port fully open.

Step 3:
Slice fingerling potatoes in half and vacuum seal with smoked butter.

Step 4:
Place sealed vacuum bag in circulating water bath and cook at 185°F/85°C  for 45 minutes.

Step 5:
Carefully open vacuum bag and drain potatoes into a colander, set inside a bowl. Let potatoes drain very well. Reserve butter for next step.

Step 6:
Using a hot sauté pan, lightly sear the potatoes in a small amount of the reserved smoked butter. Once golden, add remaining butter, fresh marjoram leaves and season with salt and pepper. Gently toss and serve.



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