1 recipe converted from their YouTube cooking videos.
Thinly sliced potatoes are layered with a buttery mustard sauce, vacuum‑sealed and cooked sous vide at 88 °C for three hours. After chilling, the potatoes are cut, brushed with oil or clarified butter and roasted at 200 °C until crisp and golden. The result is a silky‑soft interior with a caramelized exterior – a modern Italian side dish made easy with a Suvid.
