Nothing humble about it at all…
If you’ve seen any of my posts mentioning potatoes, you’re quite aware of how much they benefit from Sous Vide processing. Sous Vide French Fries, Sous Vide Potato Chips, and Sous Vide Baked Potatoes don’t work. Other than that, almost any potato that can be made by conventional means can be made Sous Vide.
Unlike a lot of seemingly similar root vegetables, potatoes are never served raw, so far as I know. Even so, there are literally hundreds, perhaps thousands of ways to prepare them. Most people don’t realize that until the 1500’s, potatoes were unknown except in what is now Peru and Columbia. It was the Spanish Conquistadors that introduced the potato to the rest of the world, and, the rest, as they say, is history. It makes you wonder what people ate before then!
Today, potatoes are consumed all over the world. Almost every culture has at least one “signature” way of preparing them. The French have a classic version called a “Chateau” potato. There is some debate about what that actually means. They are usually oval in shape. Beyond that, the arguments begin. Today we’re going to do one variant of one of the definitions.
- Using the displacement method, load your potato into a Ziploc Quart Bag, and remove the air.
Process @183Fx2 hours
- Most “high temp” Sous Vide processing (183F) is very forgiving. If you have only one dedicated Sous Vide device, you can process in a large pot of water on the stove, with some kind of screen to keep things off the bottom. I used a Lipavi rack.
- I used my infrared thermometer to keep the temperature at 183F or HIGHER, without actually boiling. Boiling temperatures will not actually damage the potatoes so much, but they may cause the Ziploc Quart bag to leak.
- When the potato is done, shock cold to 70F in tap water or ice water, and then refrigerate. This will make it much easier to handle.
One Potato, Two People…
- These potatoes weigh about 16 oz each. You can even use red potatoes, but I usually prefer to use them for other applications.
- Cut off the ends, and cut the potato in half.
- The idea of these particular “Chateau” potatoes is to end up with squared ends, and an odd number of sides. You can see the two ends, and strips of peel that I managed to remove in one stroke of the knife each. Then, there’s a little piece that I cut off of the bottom to make the potatoes stand flat.
- Ready for the next step.
- There’s no shame in spray release. It is oil with a little bit of lecithin, which is a harmless, neutral substance found in vegetables that helps prevent sticking.
- Score the potatoes, if desired, about 1/2″ deep. It provides a little visual texture.
- Dust the potatoes lightly with flour.
- Paint with beaten egg.
- Kosher salt is required, and then you can add whatever other spices you like. I made a mix of paprika, dried parsley, nutmeg, and black pepper.
- I spray a little release on there again, it will keep the surface shiny.
- Roast@350F until brown–approx. 30 minutes.
- Some caramelization provides balance for other dishes on the plate. Some chefs even finish them by browning them some more in a pan.