Potato Strudel

Name: Potato Strudel
Yield: Serves 8
Cuisine: United States
Ingredients: 3 tablespoons unsalted butter; ½ cup unsalted butter, melted; 1 large egg; 2 tablespoons chopped fresh parsley; ½ cup diced (¼ inch) pancetta, thinly sliced; 1 cup fresh ricotta cheese (see Note); 6 large russet potatoes; Pinch grated nutmeg (optional); 2 teaspoons (or to taste) salt; 1 teaspoon freshly ground pepper; 1 large onion, diced

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Although this strudel is not heavy (it is lightened with ricotta cheese), it brings back memories of eating potato knishes as a kid in Brooklyn. This is an ideal accompaniment to roast beef or grilled steak.

Ingredients

6 large russet potatoes
3 tablespoons unsalted butter
1 large onion, diced

Americas
United States
Side dish

Method

Preheat the oven to 450°F. Bake the potatoes until tender, about 1 hour. Let stand until cool enough to handle, then cut lengthwise in half and scoop out the pulp. Put the pulp through a potato ricer or through the large holes of a food mill, or mash; set aside in a mixing bowl. (Do no