Rosemary Potato Strudel
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.
Servings 8
Calories 403kcal
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- Roll puff pastry on a sheet of parchment paper and seal the two sheets together with damp fingers to create one piece of pastry.
- Peel and thin slice potatoes using a mandolin. Toss with sour cream, salt, pepper, rosemary, chives and garlic.
- 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.
- Wrap the pieces across the packet of potatoes. Seal all edges to form a packet.
- Beat the egg yolk and milk together to make an egg wash. Brush over the top of the strudel and sprinkle with sea salt.
- Transfer to oven and bake 45 minutes, rotating the pan a few time to ensure even browning.
Nutrition
Calories: 403kcal | Carbohydrates: 29g | Protein: 6g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 468mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
