roxsand's restaurant and bar blue potato strudel with brown butter herb sauce
Roxsand's Restaurant and Bar Blue Potato Strudel with Brown Butter Herb Sauce Source: Roxsand's Restaurant and Bar, Phoenix, Arizona Serves 6 2 pounds blue potatoes, peeled and cut...
Ingredients
- 2poundblue potatoes, peeled and cut into 1/8-inch slices
- 13/4 teaspoon salt
- 2onions chopped
- 2large eggs, beaten to mix
- 3tablespoonflat leaf parsley chopped
- 12sheets phyllo dough
- 6tablespoonolive oil
- 3/4poundbutter
Directions
- 1
Roxsand's Restaurant and Bar Blue Potato Strudel with Brown Butter Herb Sauce Source: Roxsand's Restaurant and Bar, Phoenix, Arizona Serves
- 2
Add potatoes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and cook, stirring frequently, until the potatoes are tender and golden brown (20
- 3
Transfer to a large bowl
- 4
In the same pan, melt 4 tablespoons butter over moderate low heat
- 5
Add onions and cook, stirring occasionally, until very soft (about 8 minutes)
- 6
Add to potatoes and cool slightly
- 7
In a food processor pulse potato mixture in batches until chopped coarse
- 8
Return to the bowl, stir in the eggs, ricotta, chives, and parsley until just combined