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.