Crispy Balsamic-Thyme Potato Torte
A delightful and golden-brown potato torte layered with Yukon Gold potatoes, balsamic vinegar, and thyme, offering a crunchy exterior and a tender interior. Perfect for any occasion!
Servings: 4 servings
Calories: 210kcal
Ingredients
Main Ingredients
- 4 medium Yukon Gold potatoes Their creamy texture makes them perfect for layering.
- 3 tbsp unsalted butter, melted Adds richness and helps achieve golden color.
- 2 tbsp olive oil Enhances flavor and ensures perfect browning.
- 2 tbsp balsamic vinegar Introduces tangy sweetness.
- 2 tsp fresh thyme leaves Aromatic quality that elevates the dish.
- 1 tsp garlic powder Enhances the savory aspect.
- 1/2 tsp salt Essential for flavor.
- 1/2 tsp black pepper Adds complexity.
- 1/4 cup grated Parmesan Optional for extra crispiness.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease an 8-inch cast iron skillet or baking dish.
- In a small bowl, mix together the melted butter, olive oil, balsamic vinegar, thyme, garlic powder, salt, and black pepper.
- Arrange the potato slices in a circular pattern, overlapping slightly, and brush each layer with the butter mixture.
Cooking
- Cover with foil and bake for 40 minutes to steam and soften the potatoes.
- Remove foil, sprinkle with Parmesan (if using), and bake uncovered for an additional 20 minutes until golden and crispy.
Serving
- Let the torte cool for 5 minutes before slicing and serve warm, garnished with extra thyme and a sprinkle of sea salt.
Notes
Use a mandoline slicer for uniform slices, allow resting time for easier slicing, experiment with herbs, and feel free to add thinly sliced onions or seasonal vegetables.