Rosemary Potato Strudel

Potato Strudel

This rosemary potato strudel recipe is a great potato recipe for Easter. Thin sliced potatoes coated with sour cream and seasoned with rosemary, chives and garlic are nestled and baked steamy in a golden puff pastry.

I’m usually not one of those bloggers who is organized enough to cook, create and blog about a holiday recipe in time to capture the Google traffic looking for ideas. But last weekend found us snowed in with a foot of snow swirling about and I was able to make this potato strudel recipe that I’ve had my eye on for sometime. It seems like a perfect dish for the upcoming Easter meal and for once I’m not blogging in arrears.

I was a little apprehensive, after all there is dough involved and you know my doughaphobia, but I’ve used frozen puff pastry before and so I decided to charge right in with ears tucked back. And as far as I’m concerned, there’s never enough potato recipes to experiment with, and this one turned out delicious.

wrapping up potatoes for potato strudel

Just thaw a box of puff pastry sheets. Lay them out end to end and press them together with damp fingers to seal the seams. Using your mandolin, slice the potatoes and in a large bowl mix them with the sour cream and seasonings. Starting at one end of the dough, pile up the potatoes and then take the close end of the dough and drape over the potatoes just to cover them. About half of the remaining dough is left exposed. With sizzors cut the exposed dough into strips at an angle.

Wrapped potato strudel ready for oven

Wrap the strips over the packet of potatoes, seal all edges and then coat with a milk and egg mixture for a nice golden crust.

Rosemary potato strudel just out of the oven

Pop it into the oven for this bundle of potato joy.

Rosemary potato strudel, sliced

With a serrated knife, slice and serve.

I found this recipe at “Simple Bites”. To follow a video of the preparation of this dish you can view it here.

4.5 from 2 reviews
Rosemary Potato Strudel
Recipe type: Side dish
Cuisine: American
Serves: 8
  • 1 package frozen puff pastry
  • 2 pounds potatoes, thin sliced on mandolin
  • 1 C. sour cream
  • 1 t. sea salt
  • 1 T. fresh rosemary, chopped
  • 1 T. fresh chives, chopped
  • 1 T. garlic, minced
  • fresh cracked pepper
  • Glaze:
  • 1 egg yolk
  • 1 T. milk
  1. Preheat oven to 350 degrees.
  2. Roll puff pastry on a sheet of parchment paper and seal the two sheets together with damp fingers to create one piece of pastry.
  3. Peel and thin slice potatoes using a mandolin. Toss with sour cream, salt, pepper, rosemary, chives and garlic.
  4. Place potatoes on the puff pastry and seal, leaving a piece of the pastry exposed. Cut the exposed pastry in thin strips on a diagonal.
  5. Wrap the pieces across the packet of potatoes. Seal all edges to form a packet.
  6. Beat the egg yolk and milk together to make an egg wash. Brush over the top of the strudel and sprinkle with sea salt.
  7. Transfer to oven and bake 45 minutes, rotating the pan a few time to ensure even browning.

Rosemary Potato Strudel…It’s What’s for an Easter Side Dish.

On this day..

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  1. says

    You are definitely on a potato roll lately. This sounds delicious and I can’t wait for the next recipe from when you’re snowed in.

  2. says

    I love rosemary with potatoes and this side dish looks wonderful! I think it could even be a main dish with leftovers too– maybe layered with ham and peas or something? Have a Happy Easter!

    • says

      And of course, as I was making this, I was coming up with all kinds of flavor combinations to switch it up. Happy Easter to you and Meakin.

  3. says

    Gorgeous dish and it sounds delicious. I love potatoes and agree completely that there can never be too many ways to prepare them. Beautiful instructional photos, too. Made me want to try it.

  4. says

    Well if you are tucking your ears back you must be serious! So funny. What a wonderful recipe for a snow day. I can just taste this with a salad on the side. Let’s hope I weather holds our for Easter. I hope you have a great one Lea Ann.

  5. says

    HA! … and I thought this was your post Irish recipe….
    what a great potato recipe, ya know, I never tire of potato dishes either – meat and potatoes, right?
    another keeper… have a blessed Easter and hope this weekend is a much better one to get out and enjoy…

  6. says

    Not only would this be a good potato dish to serve at Easter but it would be good on Monday, Tuesday, Wednesday…………. I think you get my point :) The strudel looks amazing… and I’m loving the use of rosemary!!

  7. says

    I am a huge huge fan of potatoes au gratin so I am dying to try this but change the ingredients in the pastry to be a slightly drier version of my favorite au gratin or a southwestern version.

  8. says

    This sounds delicious, would never have thought to prepare potatoes like that. I’m sure it tastes delicious cold too and would be perfect for a buffet.

  9. says

    Winner of a recipe, Lea Ann! Frozen puff pastry makes life so much simpler, doesn’t it? Love the idea of the sour cream/potato stuffing in your strudel.

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