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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.

Ingredients

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

2 tablespoons olive oil

1/4 cup balsamic vinegar

2 teaspoons fresh thyme leaves

Salt and pepper, to taste

2 tablespoons unsalted butter (for greasing the pan)

1/4 cup grated Parmesan cheese (optional, for garnish)

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 1/8-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

Find it online: http://recipesbyjanet.com/crispy-balsamic-potato-torte-with-fresh-thyme/