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! [Read more…]