Potato Strudel


  • 1 batch strudel dough, stretched to paper thinness 2x3 feet on a floured cloth
  • 2 pounds Idaho® Russet potatoes, baked till tender and chilled, then shredded
  • 3 tablespoon unsalted butter, melted
  • 1 pound leeks, whites only, sliced very thinly
  • 1 tablespoon plus two teaspoons kosher salt, divided
  • ¼ cup dry white wine
  • ½ pound peeled sweet potato, shredded on the large side of a box grater
  • ½ pound peeled celeriac, shredded on the large side of a box grater
  • 2 teaspoons minced fresh sage
  • 1 teaspoon minced fresh rosemary
  • 2 teaspoons freshly cracked black pepper
  • 6 tablespoon extra-virgin olive oil, divided
  • All-purpose flour, for rolling and stretching
  • Tomato vinaigrette for serving


  1. Sauté leeks in 1 tablespoon of butter 3 to 4 minutes. Add white wine and one teaspoon of salt. Cook the wine out completely, 6-8 minutes. Cool to room temperature before proceeding. Gather the remaining ingredients into your mise en place, and preheat the oven to 325°F.
  2. Brush the inside surface of the dough with 2 tablespoons of the olive oil mixed with remaining 2 tablespoons of butter. Leave 2 inches around the edges of the dough dry. Lightly sprinkle half the potatoes evenly over the inner oiled surface of the dough, followed by half the leeks, then the sweet potato and celeriac, followed by the remaining half of the potatoes and leeks, taking care to spread everything evenly. Sprinkle evenly with the remaining salt and pepper, and herbs, then drizzle with two tablespoons olive oil.
  3. Roll up the strudel, transfer to an oiled baking sheet with the open crease on the bottom. Gently brush with the remaining two tablespoons of olive oil and tuck the open ends of the strudel underneath. Bake in a 325°F oven until it reaches an internal temperature of 220°F and has a toasty brown crust. 
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Yield: 6-10

Paul Fehribach
Big Jones
Chicago, IL

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