This rosemary potato strudel recipe is a great potato recipe for any holiday. Thin sliced potatoes coated with sour cream and seasoned with rosemary, chives and garlic are nestled and baked steamy in a golden puff pastry. Rosemary Potato Strudel is clever show stopper side dish … and popular.
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.
An absolutely the best holiday potato recipe I’ve found. Perfect dish for our upcoming Easter meal and for once I’m not blogging in arrears.
You’ll find a video on how to build this potato strudel below.
Building that Potato Strudel
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.
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 scissors cut the exposed dough into strips at an angle.
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.
Pop it into the oven for this bundle of potato joy.
With a serrated knife, slice and serve.
Recipe for Rosemary Potato Strudel
I hope you give this potato strudel recipe a try, and if you do, please come back and give the recipe a star rating. And please leave a comment about your experience with the recipe.
And if you have a recipe that you consider to be a best holiday potato recipe, please let me know, I’d love to give it a try.
Thin sliced potatoes coated with sour cream and seasoned with rosemary, chives and garlic are nestled and baked steamy in a golden puff pastry. Rosemary Potato Strudel is clever show stopper side dish … and popular.
- 1 package frozen puff pastry
- 2 pounds potatoes thin sliced on mandolin
- 1 Cup sour cream
- 1 teaspoon sea salt
- 1 Tablespoon fresh rosemary chopped
- 1 Tablespoon fresh chives chopped
- 1 Tablespoon garlic minced
- fresh cracked pepper
- Glaze:
- 1 egg yolk
- 1 Tablespoon milk
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Preheat oven to 350 degrees.
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Roll puff pastry on a sheet of parchment paper and seal the two sheets together with damp fingers to create one piece of pastry.
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Peel and thin slice potatoes using a mandolin. Toss with sour cream, salt, pepper, rosemary, chives and garlic.
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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.
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Wrap the pieces across the packet of potatoes. Seal all edges to form a packet.
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Beat the egg yolk and milk together to make an egg wash. Brush over the top of the strudel and sprinkle with sea salt.
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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.
Jane says
March 26, 2013 at 3:05 pmThat is absolutely gorgeous! I agree, there are never too many potato dishes! I think you just contributed to our Easter menu 🙂
Lea Ann says
March 30, 2013 at 9:35 amThank you Jane! Let me know how you like it.
Heather says
March 20, 2018 at 3:48 pmIt’s such a pretty dish! I love anything wrapped in puff pastry!
Lea Ann Brown says
March 23, 2018 at 4:01 pmThis comes from Hope Hughes’ daughters. She told me about it one day at SMDRA.
Larry says
March 26, 2013 at 3:24 pmYou 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.
Lea Ann says
March 30, 2013 at 9:34 amThats cuz shopper Bob came home with a 10 pound sack instead of a few potatoes. 🙂
Holly says
March 26, 2013 at 5:52 pmI 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!
Lea Ann says
March 30, 2013 at 9:34 amI love your combination idea Holly. There are so many possibilities with this one.
Sam @ My Carolina Kitchen says
March 27, 2013 at 5:50 amVery fancy indeed and I love anything with potatoes & rosemary. Happy Easter Lea Ann.
Sam
Lea Ann says
March 30, 2013 at 9:33 amAnd 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.
Vickie says
March 27, 2013 at 6:02 amGorgeous 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.
Lea Ann says
March 30, 2013 at 9:33 amThank you Vickie.
Karen Harris says
March 27, 2013 at 6:59 amWell 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.
Lea Ann says
March 30, 2013 at 9:33 amLooks like we’re going to be able to hunt those eggs. I see no snow in our forecast.
Chilebrown says
March 27, 2013 at 8:33 amThat sounds great. I have to find a way to sneak some bacon in to it.
Lea Ann says
March 30, 2013 at 9:32 amI couldn’t agree more ChileB. Great minds think alike.
Pam says
March 27, 2013 at 1:41 pmAnd to think that I was going to serve plain old scalloped potatoes!
Lea Ann says
March 30, 2013 at 9:32 amActually I will serve my plain ol scalloped potatoes. They are a tradition around here.
Drick says
March 28, 2013 at 6:46 amHA! … 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…
Lea Ann says
March 30, 2013 at 9:31 amThans so much Drick. Happy Easter to you and your family.
Karen (Back Road Journal) says
March 28, 2013 at 8:00 amI hope you aren’t snowed in for Easter…I think we are all looking forward to spring warmth. Being snowed in did let you make a delicious recipe, so I guess it sometimes has it advantages. 🙂
Lea Ann says
March 30, 2013 at 9:31 amIt doesn’t look like we’ve got snow in the forecast for tomorrow .. but anything is possible. We can have snow in May.
Rocky Mountain Woman says
March 28, 2013 at 11:57 amoh my goodness that looks good.
have to have it…
Lea Ann says
March 30, 2013 at 9:30 amThanks RMW … and Happy Easter
Susan says
March 28, 2013 at 2:26 pmWhat a beautiful presentation for the humble potato. I’m pinning this!
Lea Ann says
March 30, 2013 at 9:30 amThanks for the pin Susan.
Jenn says
March 29, 2013 at 6:25 amNot 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!!
Lea Ann says
March 30, 2013 at 9:30 amCouldn’t agree more Jenn. 🙂
Chris says
March 29, 2013 at 2:53 pmI 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.
Lea Ann says
March 30, 2013 at 9:29 amMy next experiment with this will be Southwestern.
Lea Ann says
March 30, 2013 at 9:29 amThanks Ansh. Happy Easter to you and your family.
Jen says
March 30, 2013 at 3:44 pmThis 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.
Lea Ann says
April 4, 2013 at 6:38 amJen, I think it would be perfect for a buffet! Thanks for stopping by and the comment.
Kirsten@ My Kitchen in the Rockies says
March 30, 2013 at 4:41 pmHappy Easter Lea Ann!
Well, that is a very interesting recipe since we LOVE potato gratin at our house.
Lea Ann says
April 4, 2013 at 6:37 amThank so much Kirsten.
Karen says
April 1, 2013 at 12:29 pmI love the look of this – it’d be perfect for a special occasion meal.
Lea Ann says
April 4, 2013 at 6:37 amThanks Karen.
Barbara says
April 2, 2013 at 5:16 amWinner 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.
Lea Ann says
April 4, 2013 at 6:37 amYes it does Barbara. And I’m already thinking about flavor variations for that potato strudel.
Cathy at Wives with Knives says
April 10, 2013 at 6:46 amOMG, this looks so good. How would we ever get along without commercial puff pastry? This would be fantastic with summer grilled meats and poultry.
Lea Ann says
April 10, 2013 at 7:05 amThank you Cathy. It was really a good recipe.
Julie S. says
May 14, 2017 at 9:00 pmScissors….not sizzors. 🙂 Couldn’t help myself from bringing this to your attention.