Smoked & Sous Vide Fingerling Potatoes

1/2 cup of Smoked Butter
1 lb Fingerling Potatoes, sliced lengthwise
2 Sprigs of Fresh Marjoram or Oregano
Maldon Sea Salt, Fresh Cracked Black Pepper (to taste)

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

Step 2:
Set the rear pump flow switch of Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 185°F / 85°C.

Step 3:
Vacuum seal potatoes with smoked butter.

Step 4:
Once target temperature is reached, place vacuum sealed potatoes in circulating water bath.

Step 5:
Cook to desired doneness for about 45 minutes, or until tender throughout.

Step 6:
Drain potatoes, reserve butter. In a hot sauté pan, lightly sear potatoes. Add melted smoked butter, fresh marjoram leaves and season with Maldon salt and black pepper to taste.


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