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+ servings

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.

Course Side Dish
Cuisine American
Keyword Potato
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8
Calories 403 kcal
Author Simple Bites


  • 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


  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.
Nutrition Facts
Rosemary Potato Strudel
Amount Per Serving
Calories 403 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 468mg20%
Potassium 78mg2%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 235IU5%
Vitamin C 1mg1%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.