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

ingredients:

  • 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

glaze:

  • 1 egg yolk
  • 1 tablespoon milk

method:

  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.

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Comments

  1. Weird, absolutely not! Looks and sounds amazing! I would love this
    Maris (In Good Taste)’s last post: Easy Bread Recipe That Anyone Can Make- No-Knead Refrigerator Bread

  2. That looks great! And so pretty. I like to make a potato galette with caramezlied onion and brie.

  3. So pretty Aimee! Wow.
    Amy | She Wears Many Hats’s last post: A reminder

  4. Beautiful and so unique – love this idea and it is perfect for Easter brunch!

  5. I love how simple and delicious this looks. Such a unique and beautiful presentation too. Max always loves watching your videos with me. He says “ba-bye” and waves to you when your all done. :)
    Cheri’s last post: Five Minute Chunky Monkey Ice Cream

  6. Well bless my soul, you are *adorable*. This looks really really good, Aimee. I’m excited to try it! (and we won’t talk about how I’ve been saying your name incorrectly in my head for MONTHS)
    Amber | Bluebonnets & Brownies’s last post: Fresh Flour Tortillas

  7. Gorgeous Aimee!………and hearing you……makes me miss you more!! Fabulous video!
    TidyMom’s last post: I’m Lovin’ It – Easy Spring Cookies are in the Bag with Betty

  8. Loved the video!! Awesome!
    And it looks yummy too! Thanks for sharing Aimee!
    ~Liz
    Liz@HoosierHomemade’s last post: Reminder- Grateful Giveaways Graduation Event

  9. This is such a wonderful recipe and thanks for the demo. really helps to see that pretty pattern done:-)

    • I’m glad it is helpful, Soma. My guests always oh and ah and say how I have slaved over the meal when I serve this strudel, but the secret is now out – it’s not very hard!

  10. This looks delicious! I should quit reading your blog pre-breakfast. I always end up so hungry!

  11. I always enjoy your vlogs and learning new tips, tricks and recipes. This one looks so wonderful. I don’t think I’m afraid to tackle a puff pastry dish now.
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  12. I loved seeing you in action Aimee, you’re a natural in front of the camera!
    Sylvie @ Gourmande in the Kitchen’s last post: lemon raspberry tart simple elegance and a guest post

  13. Oh my goodness, I want to reach through the screen and grab a piece. Looks scrumptious!
    Tara @ Unsophisticook’s last post: Hungarian Cucumber Salad Uborka Saláta

  14. That is just gorgeous!
    Wenderly’s last post: Sweet Lion &amp Lamb Cupcakes

  15. Pretty sure I could eat this in one sitting. ;)

  16. What a great way to wrap something in pastry. I’ve always been a bit scared of doing anything like that but I guess you could use the same technique to wrap meat, fish etc. I think I’ll be trying this for easter. Thanks!
    Emma @ a tea party in holland’s last post: Pea- Mint &amp Goats Cheese Tart

    • That’s right, Emma. Beef Wellington is wrapped in this same kind of pastry. Fish would probably cook too fast, but I’ve wrapped salmon fillets in filo pastry and that works really well. The pastry cooks much faster.

  17. Oh Aimee this is perfect! I typically make a potato gratin for special occasions but this is so much more beautiful and still easy. I will definitely be making this….perhaps I should make it this weekend just to test it out first. You know, to make sure it will be good for our guests next weekend. ;)

  18. That last picture is gorgeous!! I love how simple this is.
    Rachel @ Baked by Rachel’s last post: Take A Guess!

  19. That looks wonderful and easy too. Thanks for sharing the video.
    Tiffany’s last post: Salmon Patties – Quick and Healthy

  20. Wow this looks amazing! I bet this would be a huge success in our Easter table – my partner is half German and his German dad would adore this (and so would I)!
    Maria @ Scandifoodie’s last post: Rustic tomato soup

  21. Simple and what an elegant savory pastry. Loved the vlog Aimee :)
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  22. This sounds right up my ally! Love it!!

  23. Gorgeous and sounds comforting and yummy!!
    Cookbook Queen’s last post: Teacher Appreciation Sundaes

  24. Jeanette says:

    This looks very interesting and tempting to make this Easter. How many would you say this serves? I am guessing about 8?

    • Oops, I left that part out, sorry! Yes, eight is accurate. If there are a lot of other components to the meal, it can be sliced into twelve.

  25. I love this! I want to make this and then I really want to eat this. I am definitely going to bookmark this. Thank you!

  26. Michelle Y says:

    This looks wonderful! I was wondering if you had any suggestions about something that could be used instead of sour cream? My husband can’t have dairy but I think he would love this if I could find a way to make it work!

    Also, when I read your post in my feed reader the video was in there and worked fine. However, when I opened the post on your website I didn’t see the video on there anymore. I tried opening it in Firefox, Chrome, and Safari. Just wanted to let you know!

    • Thanks for letting me know, Michelle. It’s fixed ( I think!) Can you view the video now?

      As for a sour cream replacement, you could toss the potatoes with some olive oil (maybe 2T) instead.

      • Michelle Y says:

        Yep, the video is up now!

        Thanks for the tip! I will try that soon.

        • im making this vegan by using tofutti sour cream and soy milk instead of egg. another suggestion if your husband cant do dairy and you still want the creaminess.

  27. Looks so good and I am sure it tastes fabulous!

  28. This looks amazing. I can’t wait to try it. I love the trick for making it pretty, too.
    Two Chicks and a Hen’s last post: Spring Cleaning and Other Adventures

  29. Oh my heavens, I just swooned, literally!Thank you for feeding two of my addictions this morning. Love the video as well darlin’
    Tickled Red’s last post: Sunday Brunch Showcase

  30. Yum! This will be my first year hosting easter dinner for about 6 adults and 6 kids (5y/o & under)…would this be big enough do you think? I’m horrible with figuring out how much food versus people!

    Also, what type of potatoes do you recommend?

    Thanks!

  31. Fantastic I’m going to do a test run so I know I will have a wonderful presentation on my Easter Dinner table thank you for the share Annie
    Annie Haven | Authentic Haven Brand’s last post: Cow Poo Laundry

  32. Oh, that looks just amazing. I have a soft spot for anything potato, so this is definitely going to be made. In fact, I think I might break it out for Easter!

    I loved your video, too. You are a star!
    Rebecca’s last post: Potato Recipe Round-up

  33. This looks so delicious, Aimee! I love the vlog! I hope you keep doing a few more.

  34. Looking forward to making this on Easter. I picked up pepperidge farm puff pastry but it comes in 2 sheets and is 1.1 lbs in total. I’m guessing one sheet isn’t enough? What do you suggest? 2 smaller strudels?

    • Sarah, with your fingertips, moisten one side of one sheet of puff and place the other sheet on top. Roll it out as usual and it will stick together. Don’t worry about the .1 extra.

      Happy cooking and Happy Easter.

  35. Beautiful! I love this idea!
    Monika’s last post: roasted asparagus

  36. there is really nothing better than potatoes in a yummy crust!
    the urban baker’s last post: Truffle Brownie Pumpkin Cheesecake Bites

  37. I can’t wait to try this! Your video tutorial is extremely helpful. Thank you for sharing your recipe.

  38. I’m going to try this tonight. I’m also going to use the puff pastry with my pork tenderloin too. Cook up some onions,mushrooms,garlic and cooked apples. It’s so pretty once it’s baked. Everyone thinks you went to a lot of work to make it.

  39. This is seriously perfect! Can’t wait to plate it Sunday. Then, I’m gonna do it again with steak, like that fella used to do. Blind faith? I don’t think so. Thanks!

  40. I just made this today for Easter lunch — 45 mins wasn’t enough time to cook the potatoes thoroughly in my oven. Next time I’ll nuke the potatoes alone for a couple of minutes first, then mix with the other ingredients and put them in the pastry and roll/cut it up as usual before baking. I think that will help the potatoes cook and the crust browned but not overbaked. It tasted fantastic, though! (just a bit firmer than I wanted)… I also used greek yogurt instead of sour cream and it tasted great!
    Melissa D’s last post: New client- Vera Wang!

  41. We just finished Easter dinner and the presentation of this dish looked amazing. I tested after 45 min and the potatoes were still hard when pierced with a knife. So back in it went for another 15 min. I’m sorry to say that they were still not fully cooked, I wasn’t looking for mushy potatoes, but these were still very hard. I wish I would have seen “Melissa D’s” comment about pre-cooking the potatoes first. I learned the hard way, never try a new recipe on a special day :(

  42. Amazing way to serve potatoes! It’s awesome and so delicious!!! Thank you for sharing this. I baked it yesterday and will definitely do it again. :)
    Sarah’s last post: Happy Easter!

  43. Thanks so much for this post! I probably would not be brave enough to try without the video. It looks super easy. Thanks for giving me my next baking adventure! I’ll try it tomorrow night with a yummy roast!
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  44. I would prefer it without cream. I wonder how it will. We’ll try and see:) Thank you for recipe quality.
    bili’s last post: Build a gray water system for hydroponics is easy and simple

  45. 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

  46. 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.

  47. 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.

  48. 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!

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

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