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Crispy-skinned sous vide potatoes cooked with garlic-infused oil and smoked paprika. In the unlikely event that you have leftovers, think potato salad.

Garlic Paprika Sous Vide Potatoes Recipe

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  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 5 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 4-6 servings 1x
  • Category: Sides
  • Method: Sous Vide
  • Cuisine: American
  • Diet: Vegan


Crispy-skinned sous vide potatoes cooked with garlic-infused oil and smoked paprika. In the unlikely event that you have leftovers, think potato salad.


  • 4 cloves garlic, peeled and crushed
  • 3 tablespoons olive oil
  • 2 pounds new red or yellow potatoes
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano or/and 2 sprigs of fresh oregano
  • 1 teaspoon sweet or smoked paprika
  • Fresh herbs for garnishing
  • Garlic Lemon Aioli for serving (optional)


  1. Set up the sous vide: Preheat a water bath to 194°F (90°C) using a sous vide immersion circulator. The temperature is high, so protect your counter surface if necessary. 
  2. Infuse the oil: In a skillet that you’ll later use to sear the potatoes after sous vide cooking, heat olive oil with the garlic over medium heat. Allow the garlic to cook and release its aroma into the oil. Tilt the skillet to let the garlic submerge in the oil; flip occasionally; cook until the garlic is lightly brown and wrinkled, about 5 minutes. Remove the skillet from heat, transfer the oil and garlic into a small bowl, and set aside. By now, your skillet is well coated with oil for searing later. 
  3. Prepare the potatoes: Rinse and scrub the potatoes clean. Depending on the size of your potatoes, halve or quarter them into about 1-inch size pieces. If your potatoes are smaller than that, leave them whole. Place the potatoes in a large mixing bowl or a colander with a plate at the bottom to catch any drippings. (You can also do this directly in the sink.) Add salt, freshly ground black pepper, dried oregano, and paprika. Mix until the potatoes are evenly coated. 
  4. Bag the potatoes: In one or two large vacuum-sealer bags, arrange the potatoes in a single layer, and add the garlic-infused oil along with the garlic into the bag(s). Divide the oil and garlic if you use two bags. Vacuum seal the bag(s). 
  5. Cook the potatoes: Once the water temperature reaches 194°F (90°C), add the bagged potatoes and set the timer for 1 hour. Vacuum-sealed potatoes usually don’t float. If they do, weigh them down with a rack or a pot lid to make sure the potatoes are fully submerged under the water for the entire cooking time
  6. Sear the potatoes: Once the potatoes are done, remove the bag(s) from the water bath, open it, and drain. Pat the potatoes dry with paper towels. In the same skillet, heat the residual oil over medium-high heat. Once the skillet is hot, add the potatoes, skin side down. Allow them to sear for 2 minutes or until the skin is crispy, stirring occasionally. Do it in batches if necessary.
  7. Dish and serve: Transfer the heavenly potatoes to a serving plate, season with more salt and paprika if desired. Garnish with fresh herbs and serve as is or with garlic lemon aioli! So good!


  • Serving Size: 1 serving
  • Calories: 181
  • Sugar: 1.3g
  • Sodium: 269.8mg
  • Fat: 7.2g
  • Saturated Fat: 1.1g
  • Trans Fat: 0g
  • Carbohydrates: 27.6g
  • Fiber: 3.5g
  • Protein: 3.3g
  • Cholesterol: 0mg
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