Description
This Crispy Balsamic-Thyme Potato Torte is a savory and elegant side dish made with thinly sliced Yukon gold potatoes, fresh thyme, and balsamic vinegar. Oven-baked until golden and crispy, it’s a rustic yet refined recipe that’s perfect for dinner parties or holiday meals.
Ingredients
- Yukon gold potatoes, thinly sliced
- Fresh thyme leaves
- Balsamic vinegar
- Olive oil or melted butter
- Salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Grease a round cake or tart pan.
- Slice potatoes thinly using a mandoline or sharp knife.
- In a large bowl, toss potato slices with olive oil or butter, balsamic vinegar, thyme, salt, and pepper.
- Layer the potatoes in the prepared pan, overlapping slightly. Press down occasionally to compact.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 20–30 minutes until golden and crisp.
- Let cool slightly before inverting onto a plate or serving directly from the pan.
Notes
- Substitute balsamic with apple cider vinegar for a gentler flavor.
- Add parmesan or Gruyère between layers for richness.
- Garlic powder or minced garlic can deepen the flavor.
- Use olive oil to make it dairy-free.
- Best reheated in the oven to retain crispiness.
