Roxsand's Restaurant and Bar Blue Potato
Strudel with Brown Butter Herb Sauce
Yield: 6 servings
- 2 pounds blue potatoes, peeled and cut into 1/8 inch slices (if necessary, substitute Yukon Gold)
- 1 3/4 teaspoons salt
- 2 onions chopped
- 2 large eggs, beaten to mix
- 3 tablespoons flat leaf parsley chopped
- 12 sheets phyllo dough
- 6 tablespoons olive oil
- Fresh ground black pepper
- 3/4 pound butter
- 3/4 cup ricotta cheese
- 3 tablespoons fresh chives, chopped
- 3 tablespoons mixed herbs, chopped (chervil, tarragon, chives, parsley)
- In a large deep frying pan, heat the oil over moderate heat. 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 to 25 minutes). Transfer to a large bowl.
- In the same pan, melt 4 tablespoons butter over moderate low heat. Add onions and cook, stirring occasionally, until very soft (about 8 minutes). Add to potatoes and cool slightly.
- In a food processor pulse potato mixture in batches until chopped coarse. Return to the bowl, stir in the eggs, ricotta, chives, and parsley until just combined.
- Melt 8 tablespoons butter. Lay one sheet of phyllo dough on work surface, a short end toward you. Keep the remaining phyllo covered with a damp towel. Brush the phyllo sheet lightly with some of the melted butter and top with another sheet. Put 1/2 cup potato filling in the bottom left hand corner. Fold up like a flag, maintaining the triangular shape. Brush once more with butter. Put the triangle, seam side down,
on a baking sheet. Repeat with the remaining phyllo sheets and filling.
- Heat the oven to 350 degrees F.
- Bake the triangles until crisp and golden brown, about 35 minutes.
- Melt remaining 1 1/2 tablespoons butter in large frying pan over moderate heat. Add remaining 1/4 teaspoon salt. Cook until butter turns golden brown, about 4 minutes.
- Remove from heat and cool slightly. Stir in herbs and a pinch of pepper. With a serrated knife, cut the triangles in half. Put one half in the center of the plate and lean the other half against it so that you see the filling.
- Drizzle the butter sauce around each serving.
Make the day before, and cook right before serving.
Source: Roxsand's Restaurant and Bar, Phoenix, Arizona