Go Back

Crispy Balsamic Potato Torte

A simple yet elegant potato torte layered with balsamic vinegar and fresh thyme, perfect for weeknight dinners or impressive dinner parties.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Torte
  • 2 pounds russet potatoes, peeled and thinly sliced Russet potatoes hold up well, but Yukon Golds can be used for a creamier texture.
  • 1/4 cup balsamic vinegar Red wine vinegar can be used as a substitute.
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves Plus a few extra for garnish.
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Prepare a round or square baking dish by lightly greasing it with olive oil.
  3. In a large bowl, combine the balsamic vinegar, olive oil, minced garlic, thyme, salt, and pepper. Whisk well and taste the dressing.
  4. Layer the potato slices in the baking dish, fanning them out. Drizzle some balsamic mixture over each layer.
Baking
  1. Cover the dish with aluminum foil and bake for about 35 minutes.
  2. Remove the foil and continue baking for an additional 15-20 minutes until the potatoes are crispy and golden.
Serving
  1. Let the torte rest for a few minutes, then garnish with fresh thyme and serve warm.

Notes

Store leftovers in the fridge for up to three days and reheat in the oven to maintain crispiness.