Crispy Balsamic Potato Torte with Fresh Thyme

Why You’ll Love This Recipe

This recipe is a true crowd-pleaser, offering a delightful combination of crispy and tender textures. The balsamic vinegar adds a slightly sweet and tangy note, while the fresh thyme elevates the flavor with its aromatic, earthy touch. It’s simple to prepare but looks impressive when served, making it perfect for dinner parties, family gatherings, or a cozy weeknight dinner. The beauty of this recipe lies in its versatility—serve it with roasted meats, a fresh salad, or enjoy it as a stand-alone vegetarian dish.

Ingredients

• 2 lbs (900g) of potatoes (Yukon Gold or Russet work best)

• 2 tablespoons olive oil

• ¼ cup balsamic vinegar

• 2 teaspoons fresh thyme leaves

• Salt and pepper, to taste

• 2 tablespoons unsalted butter (for greasing the pan)

• ¼ cup grated Parmesan cheese (optional, for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C). Grease a round 9-inch pie or tart pan with butter, ensuring the bottom and sides are well-coated.

2. Thinly slice the potatoes (about ⅛-inch thick) using a mandolin or a sharp knife. Place the slices in a large bowl.

3. Drizzle the olive oil and balsamic vinegar over the potato slices. Add fresh thyme leaves, and season with salt and pepper. Toss gently to coat the potatoes evenly with the oil and balsamic mixture.

4. Arrange the potato slices in the greased pan, starting from the outer edge and working your way in. Overlap the slices slightly in each layer to create a tight, compact arrangement. Continue layering until you reach the center.

5. Once all the potatoes are arranged in the pan, cover it tightly with aluminum foil.

6. Bake the torte for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and crispy.

7. Remove the torte from the oven and let it cool for a few minutes. If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor.

8. Carefully slice the torte into wedges and serve warm. Garnish with additional fresh thyme if desired.

Servings and Timing

This recipe yields approximately 6 servings.

• Prep time: 20 minutes

• Cook time: 1 hour 10 minutes

• Total time: 1 hour 30 minutes

Variations

• Vegan Version: Omit the butter and Parmesan cheese to make this dish fully vegan. You can also use a plant-based butter substitute.

• Cheesy Option: Layer shredded mozzarella or Gruyère cheese between the potato slices for a rich, cheesy flavor.

• Spicy Kick: Add a pinch of red pepper flakes to the balsamic mixture for a subtle spicy heat.

• Herb Infusion: Experiment with other fresh herbs such as rosemary or sage for a different aromatic profile.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the torte in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. To maintain the crispiness, consider reheating in a toaster oven or on a baking sheet.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use any type of potato, but waxy varieties like Yukon Gold work best because they hold their shape during cooking and produce a creamy texture. Russet potatoes are also a good option for a fluffier interior.

Can I make this dish ahead of time?

Yes, you can prepare the torte a day in advance and refrigerate it. Reheat it in the oven when ready to serve for the best texture.

Can I freeze the balsamic potato torte?

While freezing is not recommended for the best texture, you can freeze it after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing for up to 2 months. Reheat in the oven from frozen until warmed through.

Can I use dried thyme instead of fresh thyme?

Fresh thyme provides a more vibrant and aromatic flavor, but if dried thyme is all you have, use about 1 teaspoon of dried thyme in place of the 2 teaspoons of fresh.

Can I add other vegetables to the torte?

Yes, thinly sliced vegetables like zucchini, onions, or even carrots can be added between the layers for extra flavor and color. Just be sure to adjust cooking times based on the vegetables' moisture content.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it doesn’t contain any flour or gluten-containing ingredients.

Can I use a different vinegar instead of balsamic vinegar?

You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar, but the flavor will be different. Balsamic vinegar provides a sweet-tangy flavor that is unique to this dish.

How can I make this torte more savory?

Add a pinch of garlic powder, onion powder, or grated Parmesan cheese to the balsamic vinegar mixture for a deeper savory flavor. You can also add a few thinly sliced garlic cloves between the layers for extra richness.

Can I make this torte without a tart pan?

Yes, you can use a standard pie dish or a cast-iron skillet if you don’t have a tart pan. Just ensure it’s well-greased to prevent sticking.

Can I use store-bought balsamic glaze instead of regular balsamic vinegar?

Balsamic glaze is thicker and sweeter than balsamic vinegar, so using it will result in a slightly different flavor profile. You can use it, but be cautious with the amount to avoid overwhelming the potatoes with sweetness.

Conclusion

Crispy balsamic potato torte with fresh thyme is a delicious and visually stunning dish that brings simple ingredients together in a way that feels luxurious. Whether you're looking to impress at a dinner party or need a new side dish to elevate a weeknight meal, this torte checks all the boxes. With its balance of crispy, tender potatoes, and the savory complexity of balsamic and thyme, this recipe is sure to become a favorite in your culinary repertoire.

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Crispy Balsamic Potato Torte with Fresh Thyme

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This crispy balsamic potato torte with fresh thyme is a mouthwatering and elegant dish that combines the heartiness of potatoes with the vibrant flavors of balsamic vinegar and thyme. The layers of thinly sliced potatoes are baked to golden perfection, creating a crispy outer crust while maintaining a tender interior.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 lbs (900g) of potatoes (Yukon Gold or Russet work best)

2 tablespoons olive oil

¼ cup balsamic vinegar

2 teaspoons fresh thyme leaves

Salt and pepper, to taste

2 tablespoons unsalted butter (for greasing the pan)

¼ cup grated Parmesan cheese (optional, for garnish)

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Instructions

1. Preheat your oven to 400°F (200°C). Grease a round 9-inch pie or tart pan with butter, ensuring the bottom and sides are well-coated.
2. Thinly slice the potatoes (about ⅛-inch thick) using a mandolin or a sharp knife. Place the slices in a large bowl.
3. Drizzle the olive oil and balsamic vinegar over the potato slices. Add fresh thyme leaves, and season with salt and pepper. Toss gently to coat the potatoes evenly with the oil and balsamic mixture.
4. Arrange the potato slices in the greased pan, starting from the outer edge and working your way in. Overlap the slices slightly in each layer to create a tight, compact arrangement. Continue layering until you reach the center.
5. Once all the potatoes are arranged in the pan, cover it tightly with aluminum foil.
6. Bake the torte for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and crispy.
7. Remove the torte from the oven and let it cool for a few minutes. If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor.
8. Carefully slice the torte into wedges and serve warm. Garnish with additional fresh thyme if desired.

Notes

• Vegan Version: Omit the butter and Parmesan cheese to make this dish fully vegan. You can also use a plant-based butter substitute.
• Cheesy Option: Layer shredded mozzarella or Gruyère cheese between the potato slices for a rich, cheesy flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the balsamic mixture for a subtle spicy heat.
• Herb Infusion: Experiment with other fresh herbs such as rosemary or sage for a different aromatic profile.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the torte in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. To maintain the crispiness, consider reheating in a toaster oven or on a baking sheet.

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 4g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 10mg