More Great Recipes: Oven | Potato | Side Dish

Potato Strudel

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Member since 2006

Serves 6-8 | Prep Time | Cook Time 20-25


4 large baking potatoes, cubed
1/4 cup olive oil
2 large red onions, chopped
2 tsp. marjoram
1/4 cup parsley, chopped
1/4 cup chives or scallions, chopped
1/2 tsp. chili powder
1/2 tsp. salt (optional), or to taste
2 sheets puff pastry, such as Pepperidge Farm, thawed
2 large egg yolks, slightly beaten

Preheat oven to 400F. Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Set aside to cool. Heat the oil in a heavy non-stick skillet over medium heat. Saute onion and marjoram about 5 minutes, or until onion is softened. Remove from heat and stir in parsley, chives, chili powder and half the potatoes. Force remaining potatoes through the medium disc of a food mill or ricer and add to onion mixture. Season with salt and pepper to taste and stir until just combined. Roll out puff pastry dough on a floured surface to form a 17x12 inch rectangle. Brush the dough border with egg yolk. With the short side of dough facing you, spread potato mixture over bottom half of dough. Starting with the short end, roll dough up like a jelly-roll. Place seam side down on a baking sheet sprayed with water. Brush with egg yolk and bake 20-25 minutes, or until golden.

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