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.
Calories 403 kcal
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
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.
Calories: 403 kcal | Carbohydrates: 29 g | Protein: 6 g | Fat: 30 g | Saturated Fat: 9 g | Cholesterol: 40 mg | Sodium: 468 mg | Potassium: 78 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 235 IU | Vitamin C: 1 mg | Calcium: 45 mg | Iron: 2 mg