Sous Vide Garlic Smashed Potatoes

Smashed potatoes are a fun cross between a fluffy baked potato and a crisp French fry. Typically, the potatoes are boiled or roasted, smashed flat, and finished in a hot oven; by using the Anova Precision Cooker, these tasty treats can be infused with all kinds of flavors. Here, I sealed the potatoes with olive oil and garlic cloves, but you could add fresh herbs or spices of your choice.

Author

Kate Williams

Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 190F / 87.8C

Ingredients

• 1 pound small Yukon gold or Red Bliss potatoes
• 5 cloves garlic, peeled and smashed
• 2 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 190ºF (87.8ºC).
2. Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.

Smash and broil potatoes

1. When the timer goes off, remove the bag from the water bath. Remove the potatoes from the bag and place on a foil-lined baking sheet. Heat broiler to high.
2. Use the flat side of a drinking glass or measuring cup to smash potatoes into flat rounds about 1/4- to 1/2-inch thick. Drizzle potatoes with some of the infused garlic oil from the cooking bag.
3. Broil potatoes until golden brown and crisp, about 5 minutes. Flip potatoes and broil until golden brown on second side, about 5 minutes. Serve.