Wanted some starch to go with the pork chops my roommate and I were having for dinner so I decided to confit potatoes. Sliced them about 1/3" thick, skin on, and placed the coins in a single layer. Put in a heaping tablespoon of duck fat in the bag and sealed. 85C for about 1:15. Then finished them in a dry pan to get them crisped up. There was enough residual fat so I didn't add any.
The result? Well they are basically perfectly cooked and tasty potatoes. The lesson learned here, though, is making potatoes this way is advantageous in that it guarantees consistent results but it doesn't create any novel flavors. Usually when I sous vide, I like creating textures and flavors I couldn't do manually (ie 62C egg).
Sorry, no pictures
The result? Well they are basically perfectly cooked and tasty potatoes. The lesson learned here, though, is making potatoes this way is advantageous in that it guarantees consistent results but it doesn't create any novel flavors. Usually when I sous vide, I like creating textures and flavors I couldn't do manually (ie 62C egg).
Sorry, no pictures
