Ingredients:
-2lb Russet Potatoes
-Cooking Oil
-Kosher Salt
-Cooking Brine (6C Water, 1T Kosher Salt, 1t Sugar, 1/2t Baking Soda)
Directions:
1. Preheat Sous Vide Circulator to 180°F / 82°C
2. Cut potatoes into large fries or wedges
3. Place cut potatoes into a chamber vacuum bag
4. Prepare cooking brine by combining brine ingredients and dissolving
5. Add brine to potatoes in vacuum bags
6. Use chamber vacuum sealer to vacuum seal potatoes (make sure potatoes are in a flat single layer)
7. Place in sous vide circulator for 1 hour or until tender
8. Remove potatoes from vacuum bag and gently pat dry
9. Deep Fry at 380°F / 193°C for 8 minutes or until golden brown
Optional – Cool potatoes and fry a second time (2-3 minutes) for a crispier finished product.
Equipment Used:
• VacMaster SV1
• VacMaster VP112S
• Lloyd Oven Roasters
• Lodge Dutch Oven
• Williams Sonoma Spider
Want more sous vide recipes? Check out our blog at vacmasterfresh.com/fresh-bites-blog