Crispy Balsamic-Thyme Potato Torte
Craving a potato dish that's equal parts crispy, savory, and elegant? This Crispy Balsamic-Thyme Potato Torte layers thinly sliced potatoes with a tangy balsamic glaze and aromatic thyme, baked until golden brown and irresistibly crisp on the edges. Perfect as a side dish for holidays, dinner parties, or cozy nights in, it's a simple yet impressive addition to any table.
Servings: 6
Calories: 225kcal
Ingredients
- 2 lbs Yukon Gold or Russet potatoes thinly sliced
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Grated Parmesan cheese optional, for topping
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a round baking dish with olive oil or cooking spray.
- Make the glaze: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, thyme, salt, and pepper.
- Layer potatoes (first half): Arrange half the sliced potatoes in the dish, overlapping slightly. Drizzle with half of the balsamic-thyme mixture.
- Layer potatoes (second half): Add the remaining potatoes on top. Pour the rest of the balsamic glaze over the top and gently press down to compact the layers.
- Bake covered: Cover with foil and bake for 45 minutes to tenderize the potatoes and lock in flavor.
- Bake uncovered: Remove foil. For added flavor and crispiness, sprinkle grated Parmesan on top. Bake uncovered for 15–20 minutes until the edges are golden and crispy.
- Cool and serve: Let rest for 5 minutes before slicing and serving.
Notes
Use a mandoline slicer for evenly thin potato slices and the best crispy texture.
Substitute thyme with rosemary or add a pinch of red pepper flakes for a spicy twist.
Assemble in advance and refrigerate until ready to bake.