Bijgerecht

Potatoes with a Moroccan touch

sous-vide-aardappels

Author: Givan van Souvy

Persons: 2

Temperature: 90

Cooking time: 1 hour

Prep time: 10 minutes

Ingredients:

  • 400 grams of potatoes
  • half lemon
  • 3 tbsp ras el hanout
  • 3 tbsp butter
  • 2 sprigs of thyme
  • salty
  • black pepper

Preparation:

  1. Washing and cutting -

    Wash the potatoes thoroughly, then let them drain. Cut the potatoes into slices of 1.5 – 2 centimeters thick.

  2. Spices -

    Place the potatoes in a container and then pour some olive oil over them. Sprinkle the ras el hanout over the potatoes together with some black pepper and salt. Mix the potatoes well so that all the herbs are on everything.

  3. Yarn -

    Place the potatoes in a vacuum bag and add the zest of half a lemon and 3 tablespoons of butter. Vacuum seal the bag and place in the water bath for 1 hour at 90 degrees.

  4. To serve -

    After 1 hour, remove the bag from the water and test whether the potatoes have the desired bite. Serve with the juice of half a lemon and some fresh thyme.

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