Potatoes cooked sous vide do not deplete and retain most of their nutrients. A firm vacuum should be possible so that the bag does not float.

Temperature: 87°C in a water bath

Duration: 60 minutes

In addition to the potatoes, some salt, butter or olive oil and aromatics can also find their place in the bag.

Example: With cumin for classic jacket potatoes, with rosemary, olive oil and garlic as a mise en place for rosemary potatoes in the à la carte, which are only fried when called up . . .