Go Back
+ 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
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8
Calories 403kcal


  • 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: 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