Crispy Balsamic-Thyme Potato Torte
Crispy balsamic-thyme potato torte is an elegant yet comforting dish made from thinly sliced potatoes layered with fragrant herbs and baked until golden and crisp on the outside while remaining tender inside. The addition of balsamic vinegar adds subtle sweetness and depth, making this torte a beautiful side dish or a satisfying vegetarian centerpiece. It looks impressive on the table but is surprisingly simple to prepare.
Ingredients
2 pounds Yukon gold or russet potatoes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
2 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika or crushed red pepper flakes
2 tablespoons melted butter
Optional: grated Parmesan cheese or fresh herbs for garnish
Preparation
Preheat the oven to 400°F (200°C). Grease an oven-safe skillet or round baking dish with butter or oil. Line the bottom with parchment paper if desired for easy release.
Wash and peel the potatoes if preferred. Using a sharp knife or mandoline, slice the potatoes very thin, about 1/8-inch thick. Place the slices in a large bowl.
Drizzle the potatoes with olive oil and balsamic vinegar. Add thyme, garlic, salt, pepper, and paprika. Toss gently until all slices are evenly coated.
Assembling the Torte
Arrange the seasoned potato slices in the prepared pan, layering them in overlapping circles for a neat, uniform look. Press the layers down firmly as you go to help the torte hold its shape.
Drizzle the melted butter evenly over the top. If using Parmesan cheese, sprinkle a light layer on top for extra crispiness and flavor.
Baking
Cover the pan tightly with foil and bake for 35 to 40 minutes, until the potatoes are tender when pierced with a knife.
Remove the foil and continue baking for another 25 to 30 minutes, or until the top is deeply golden and crisp. If needed, increase the oven temperature slightly during the last 5 minutes to enhance browning.
Cooling and Unmolding
Remove the torte from the oven and let it rest for 10 minutes. Carefully invert it onto a serving plate or cutting board, then remove the parchment paper if used. The bottom should be beautifully crisp and golden.
Serving
Slice the potato torte into wedges and serve warm. It pairs well with roasted meats, grilled chicken, or a fresh green salad. Garnish with extra thyme or chopped herbs before serving if desired.
Tips for Best Results
Slice potatoes evenly for consistent cooking.
Press the layers firmly to create a compact torte.
Use a heavy pan to promote even browning.
Allow resting time before slicing to help it hold together.
Variations
Add thinly sliced onions or shallots between layers.
Use rosemary instead of thyme for a different herb profile.
Add a splash of cream for a richer interior.
Top with crème fraîche or sour cream when serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet to restore crispness.
Final Thoughts
Crispy balsamic-thyme potato torte is a stunning dish that turns simple ingredients into something truly special. With its crispy exterior, tender layers, and aromatic flavor, it is a recipe that looks as good as it tastes and fits beautifully into both casual and elegant meals.