A Virtual Easter Dinner (vlog: Potato Rosemary Strudel)

Potato Strudel. I know, I know, it sounds weird, but can you please forget about the Swedish apple dessert momentarily, because I’m really excited to share this gussied up potato side dish with you.

Potato strudel was one of the first dishes I learned to make back in my early days in the professional kitchen. I was seventeen, and every evening, my chef and mentor, George (of the focaccia fame) served up slice after slice alongside expertly grilled New York steaks. After I watched him make the strudel a few times, I started recreating it at home for my family and it quickly became our go-to potato dish for holiday meals.

Thinly sliced potatoes, flavored with fresh rosemary and tossed with sour cream, are wrapped in puff pastry and baked until the potatoes are creamy and the pastry crisp. As trite as the expression is – what’s not to love?

Don’t let this sophisticated potato presentation lead you to believe that this strudel is a lot of work. I’ve purposely created a vlog to show you how easily it comes together. Just watch and learn!

Potato Strudel Tips & Tricks

  • I purchase my puff pastry at a local baker, where it is made fresh every day. You can also find it in the freezer section of most grocery stores.
  • You can substitute the fresh rosemary with most any herb: sage, dill, thyme, parsley and chives would all be lovely.
  • Roll the pastry out and let it chill for at least a half an hour before proceeding with the recipe. This resting period will help it to rise even further during baking.
  • Substitute a few sweet potatoes for the usual filling for a pretty orange and white filling.
  • The garlic may be omitted if necessary.

Recipe: Potato Rosemary Strudel

This strudel is best enjoyed straight out of the oven, with the puff pastry shattering into buttery crumbs as it is sliced. However, it also reheats beautifully (oven, 350°F) and can be made a day in advance if necessary.

Serves 8-12


  • 1 lb puff pastry
  • 2 lbs potatoes
  • 1 cup sour cream
  • 1 teaspoon sea salt
  • 1 teaspoon fresh rosemary, chopped
  • fresh cracked pepper
  • 1/2 teaspoon minced garlic


  • 1 egg yolk
  • 1 tablespoon milk


  1. Preheat oven to 350°F.
  2. Roll puff pastry on a sheet of parchment paper until it is a 16×16 square. Transfer parchment and puff to a large baking sheet. Cover and chill while you prep your potatoes.
  3. Peel, rinse and thinly slice potatoes. Toss with sour cream, salt & pepper, rosemary and garlic.
  4. As demonstrated in the video, place potatoes in the middle of the puff pastry and wrap up.
  5. Beat egg yolk and milk together to make an egg wash. Brush over the top of the strudel and sprinkle with sea salt.
  6. Transfer to the oven and bake for 45 minutes, rotating the pan a few times to ensure even browning. Serve warm.

A Virtual Easter Dinner

If you’re looking for inspiration for more than just potatoes, I’ve teamed up with a few experts to bring you a virtual Easter Dinner. Join us!

Do you have a special potato dish that your family serves up every holiday?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. I would prefer it without cream. I wonder how it will. We’ll try and see:) Thank you for recipe quality.

  2. I have found your blog thanks foodgawker and I can say that I love it ;))))) Great recipes and lovely pictures!! I’ll surely come back as soon as possible to visit you again :))) Have a nice day, Erika from Italy

  3. great recipe! i tried this last night and it is so easy and such a pretty way of presenting potatoes. thanks so much! i’m saving this one to my recipe box.

  4. tferguson says:

    I made this for a dinner party. It was delicious! However, I think somewhere in the video it can be made the night before… I did this and it was a mess. The sour cream leaked out, I know my fault, but it would have been better made day of. Either way, delicious and so many fun things to add to it.

  5. This is on my menu for Christmas Day with Ham. I have a couple concerns. I worry about the potatoes not getting cooked perfectly. Did you think slice them with a mandolin? 1/4 “? And also, If I toss them in the sour cream are they ok to sit for awhile? Just in case meal timing doesn’t go perfectly.

    • Hi Lea Ann,

      You can test the doneness of the potatoes with a sharp paring knife, just slip it into the strudel and you should feel no resistance. I used a knife, but now that I own a mandoline, I will go with that! Abut 3/8th inch. The only sitting they should do is after baking. The strudel can even sit for up to a day..and then be reheated. Good luck!

  6. Hi,
    Will vegan butter (and omitting the egg) work for the glaze?

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