Potato Strudel
Ingredients
- 4 large baking potatoes (about 2 lb.) ⓘ
- 1 Tbsp. salt ⓘ
- 1/2 lb. sliced lean bacon, chopped ⓘ
- 2 large red onions, diced (about 3 c.) ⓘ
- 1 Tbsp. finely chopped fresh marjoram ⓘ
- 3 Tbsp. finely chopped fresh parsley leaves ⓘ
- 2 Tbsp. finely chopped fresh chervil ⓘ
- 3 Tbsp. finely chopped fresh chives ⓘ
- 1/4 habanero chili, seeded and chopped
- 1/2 lb. frozen puff pastry, thawed
- 1 large egg yolk, beaten lightly ⓘ
Instructions
- In a large saucepan, combine the potatoes with enough cold water to cover them by 2-inches; add the salt and simmer the potatoes for 20 to 25 minutes or until they are just tender. Drain the potatoes and let them cool.
- In a heavy skillet, cook the bacon over moderate heat, stirring, until it is crisp; add the onions and marjoram and cook the mixture until the onions are softened.
- Remove the skillet from the heat and add the parsley, the chervil, the chives and the habanero chili.
- Chop the potatoes coarse and force half of them through the medium disk of a food mill or ricer (or pulse in food processor).
- Transfer to large bowl.
- Add the remaining chopped potatoes, the bacon mixture and salt and pepper to taste and stir the mixture until it is just combined.
- Roll out the dough on a floured surface into a 12 x 17-inch rectangle; brush the dough border with some of the egg yolk and with a short side facing you, spread the potato mixture over the bottom half of the rectangle.
- Beginning with the short side, roll the pastry up carefully jelly roll fashion and put it seam side down on a baking sheet lined with parchment paper. Brush the remaining egg yolk over the top of the rolled strudel and bake in the middle of a preheated 400° oven for 20 to 25 minutes or until it is golden.
- Serves 10 as a side dish.
Nutrition & Diet Analysis (per serving)
635
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).