Garlicky Red Potato Strudel Recipes

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POTATO STRUDEL WITH DILL SAUCE



Potato Strudel with Dill Sauce image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 22

Dill Sauce, recipe follows
2 Yukon gold potatoes, cut into 1/4-inch cubes
1 tablespoon unsalted butter, plus 1 tablespoon
1 tablespoon olive oil, plus 1 tablespoon
1 cup finely diced onion
1 clove garlic, minced
4 cups button mushrooms, diced
2 cups shiitake mushrooms, stemmed and sliced
2 tablespoons white vermouth
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh Italian parsley leaves
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup soft chevre
3 sheets phyllo dough
1/2 cup clarified butter, melted
1 tablespoon unsalted butter
1/4 cup finely chopped shallots
2 cups heavy cream
2 tablespoons chopped dill
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 dgrees F.
  • In a large pot of salted water boil the potatoes until tender, about 5 minutes. Drain the potatoes and set aside in a large bowl.
  • In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat and saute the onion and garlic until soft. Add the button mushrooms and saute until lightly browned. Add this mixture to the bowl with the potatoes.
  • Melt the remaining butter and oil in the same skillet and saute the shiitake mushrooms until golden, add to the potatoes. Pour the white vermouth into the hot skillet and simmer for 30 seconds. Add the vermouth, oregano, thyme, and parsley to the potato and mushroom mixture. Season, to taste, with kosher salt and pepper.
  • Crumble the soft chevre into the potato and mushroom mixture and gently combine.
  • Lay 1 sheet of phyllo on a clean, dry surface, and brush with clarified butter. Continue layering with 2 more sheets of phyllo brushing each sheet with clarified butter. Place the mushroom mixture across the lower third of the phyllo layers. Roll up the strudel like a spring roll, tucking in the sides to create a tight cylinder. Place the strudel on a parchment paper lined baking tray.
  • Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes.
  • Bake for 15 minutes, reduce the heat to 350 degrees F. Bake for 15 minutes longer, until golden brown. Cut the strudel into 6 slices and serve with the warm Dill Sauce.
  • In a medium pot over medium high heat melt the butter and saute the shallots until golden. Add the cream and bring to a boil.
  • Reduce the heat to medium low and simmer until reduced by 1/3. Stir in the dill and season with the salt and pepper, to taste.

GARLICKY RED POTATO STRUDEL



Garlicky Red Potato Strudel image

From Jill O'Conner and Easter Treats comes this unusual way of preparing/serving this very common side dish. Haven't made it yet but I'm planning on serving this with my Easter Ham.

Provided by Julie Bs Hive

Categories     Potato

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 lbs small red potatoes, unpeeled
2 tablespoons olive oil or 2 tablespoons unsalted butter
1 leek, white and pale green part only, well rinsed and thinly sliced
2 -3 large garlic cloves, crushed
2 cups heavy cream
1/8 teaspoon ground nutmeg
salt & freshly ground black pepper
1/2 cup minced fresh herb, including chives, flat-leaf parsley, and a few mint leaves
10 sheets phyllo dough, thawed in the refrigerator if frozen
1/2 cup unsalted butter, melted and cooled
7 tablespoons fine dry breadcrumbs

Steps:

  • Preheat oven to 375°.
  • Put the potatoes in a large pot and cover with lightly salted water. Cover and bring to a boil. Uncover and boil until tender when pierced with the tip of a knife, about 10 to 15 minutes. Drain and let cool.
  • Heat the olive oil or butter in a saucepan over medium heat. Add the leek and sauté until limp. Add garlic and cook until fragrant but not browned. Pour in the cream, reduce heat to med-low and cook, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in the nutmeg and seas with S&P. Remove from heat and let cool.
  • Cut the cooked potatoes into 1/4-inch slices and toss together with the cooled cream and herbs.
  • Lay 1 phyllo sheet on a flat work surface. Keep other sheets covered with waxed paper and damp towel to prevent from drying out. Brush lightly with melted butter and sprinkle with 2 tsp bread crumbs. Top with a second sheet, brush with the melted butter and sprinkle with 2 tsp bread crumbs. Repeat with remaining sheets, bread crumbs and most of the remaining butter to create a single stack. Spoon the potato mixture in a strip down a long side of the phyllo, positioning it 2 inches from the edge. Fold the uncovered edge over the filling and roll the phyllo around the filling as you would a jelly roll; pinch the ends closed. Place the strudel, seam side down, on a parchment-lined baking sheet and brush lightly with the remaining butter. Bake until golden brown and the filling is hot and bubbly, just about 30 minutes. Let cool for a few minutes then cut with a serrated knife. Slice on the diagonal into 8-10 slices and serve immediately.

Nutrition Facts : Calories 596.2, Fat 39.2, SaturatedFat 22, Cholesterol 112, Sodium 242.3, Carbohydrate 54.7, Fiber 5, Sugar 2.7, Protein 8.3

GARLIC RED POTATOES



Garlic Red Potatoes image

Simple, savory, and very flavorful variation on new red potatoes. Excellent side dish!

Provided by MARDI1030

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 6

2 pounds red potatoes, quartered
¼ cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes in an 8x8 inch baking dish.
  • In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
  • Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 39.6 g, Cholesterol 31.6 mg, Fat 12.2 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 7.6 g, Sodium 698 mg, Sugar 2.7 g

SWEET POTATO STRUDEL



Sweet Potato Strudel image

This sounds far sweeter than it is...only the natural sweetness of the potato with a savory layering of ingredients. Great option for a low fat side.

Provided by TishT

Categories     Yam/Sweet Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

3 medium sweet potatoes or 3 medium yams
1 tablespoon vegetable oil
4 tablespoons grated parmesan cheese
1 teaspoon dried parsley
1 tablespoon toasted sesame seeds
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

Steps:

  • Peel and slice the raw sweet potatoes as thinly as possible.
  • Measure oil into a small bowl.
  • Combine the dry ingredients in another small bowl.
  • Layer one quarter of the potatoes in a casserole dish, brushing the tops of the potatoes lightly with oil as you go using a brush. Sprinkle about a tbs of the Parmesan cheese mixture on top.
  • Repeat step 4 until potatoes and cheese are used up.
  • Bake, covered, at 425°F for 30 minutes.
  • Uncover, and bake about 20 minutes more, until browned on top.

Nutrition Facts : Calories 104, Fat 4.4, SaturatedFat 1, Cholesterol 2.9, Sodium 184.1, Carbohydrate 13.9, Fiber 2.3, Sugar 2.8, Protein 2.7

GARLIC MASHED RED POTATOES



Garlic Mashed Red Potatoes image

These creamy garlic mashed potatoes are so good, you can serve them plain-no butter or gravy is needed. This is one of our favorite red potato recipes. -Valerie Mitchell, Olathe, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

8 medium red potatoes, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Steps:

  • Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 275mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

STRUDELS (GERMAN)



Strudels (German) image

My grandma's recipe. We always had this when we'd butcher chickens. Grandma would fry up the hearts and livers and then make strudels--what a treat!

Provided by Sheila Kremer

Categories     Other Side Dishes

Time 2h30m

Number Of Ingredients 8

2 c flour
2 eggs
1/2 tsp salt
1 tsp baking powder
1/4 c water, or more to make a soft dough
soft lard for spreading on dough
4-5 c potatoes, peeled and cubed
1 onion, chopped

Steps:

  • 1. Mix ingredients in order given, mixing well after each addition. Knead well and let rest in bowl. Dust a surface with flour and divide dough into 4 portions. Roll out dough thin and spread thinly with soft lard. Let rest awhile covered with clean, white dish towel.
  • 2. In an electric fry pan, add 1 1/2 tablespoons lard, 1/2 teaspoon salt and about 4 - 5 cups potatoes, peeled and cubed, and 1 onion, chopped. Add enough water to cover potatoes. Bring to a boil.
  • 3. Pull strudel dough thin, working out from the center. Be careful not to tear the dough. Smear the dough thinly with a little soft lard and roll up like a jelly roll. Repeat this with each of the dough balls. Cut into 2 inch pieces and put on top of potatoes. Cover tightly and cook 20 to 25 minutes. Do not lift lid while cooking. When you hear the frying pan start to "fry" they are done. Uncover slowly and serve.

POTATO STRUDEL



Potato Strudel image

From Master Class at Johnson and Wales #322 - Potato Fest, chef Michael Moskwa. No quantities were provided in the episode, so all quantities are estimated from watching - I make no guarantees! If you try it and think something needs to be tweaked, please let me know!

Provided by DrGaellon

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb yukon gold potato, peeled and cut into 3/4-inch dice
1/4 cup clarified butter
1 cup diced sweet potato, 3/4-inch dice
1 cup diced carrot, 3/4-inch dice
1/2 cup diced yellow onion
1 cup baby golden beets, peeled (don't use red beets, they'll stain the whole dish red)
1 teaspoon dried thyme
1 tablespoon flour
1 cup white wine
1 egg
1/2 cup heavy cream
1 cup sliced shiitake mushroom
1/4 cup chopped parsley
16 sheets phyllo dough
4 tablespoons melted butter

Steps:

  • Preheat oven to 350°F.
  • Heat the butter in a large sauté pan. Add the potatoes, sweet potato, carrot, onion, beets, thyme and flour. Mix well and sauté a few minutes. Add the wine and simmer until it starts to thicken, 3-5 minutes.
  • Beat egg and cream together. Pour into pan and stir well. Add mushrooms and parsley. Simmer until root vegetables are barely tender and the sauce is very thick. Allow to cool slightly while you proceed.
  • Lay out one sheet of phyllo on top of a kitchen towel. Brush with melted butter. Lay another sheet of phyllo on top and brush with melted butter. Repeat with each additional sheet of phyllo until 7 sheets are buttered and stacked. Add an 8th sheet, but do not butter. (Keep sheets covered with damp towel until ready to use.). Place half the potato mixture in a line across the phyllo stack, about 2" from the end, and leaving a 1 1/2" border on either side. Use the towel to roll the phyllo over the potato mixture once. Fold in the bare edges of the phyllo. Using the towel, continue to roll the log, shaping and packing it tightly. Tuck in the ends when the roll is complete. Repeat with the remaining phyllo and potato mixture.
  • Transfer the rolls to a parchment-lined or oil-sprayed baking sheet. Brush with clarified butter. Bake 25-30 minutes until golden brown.
  • Carefully move to a cutting board. Slice with a serrated knife. Remove the very ends and discard. Slice into 3" segments, then cut each segment into 2 pieces on an angle. Serve 2 such pieces per person as an appetizer, or 1 piece as a side dish. Garnish with a sprig of fresh thyme.

Nutrition Facts : Calories 514.7, Fat 26.8, SaturatedFat 15.3, Cholesterol 98.9, Sodium 384.4, Carbohydrate 54.7, Fiber 4.7, Sugar 5.2, Protein 7.9

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