Go to the Recipe: Sous Vide Potatoes and Leeks
I used fingerling potatoes for this recipe and was looking forward to a nice creamy texture. Unfortunately, the texture of the final product was "grainy" and starchy. Any thoughts on what I am doing wrong? Too long? Not long enough?
Fingerlings can indeed be starchy. Small, round red "new potatoes" are usually the "waxiest" you can find in a typical supermarket.
...what's with the grey Garamond instead of the usual black Gotham medium in the video title? I realise typefaces might not be the highest priority, but it's really jarring compared to the usual sleek Chefsteps visual identity
