🥔 Crispy Balsamic Thyme Potato Torte
⏱ Prep Time
20 minutes
🔥 Cook Time
55–65 minutes
🍽 Servings
4–6
🧾 Ingredients
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2 lbs (900 g) Yukon Gold or russet potatoes (thinly sliced)
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3 tbsp olive oil
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2 tbsp unsalted butter (melted)
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2 tbsp balsamic vinegar (good quality)
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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2 garlic cloves (finely minced)
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¾ tsp salt (adjust to taste)
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½ tsp black pepper
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Optional:
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¼ cup grated Parmesan or Pecorino
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Pinch of chili flakes for heat
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👩🍳 Instructions
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Preheat oven to 190°C / 375°F.
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Grease a springform pan or round baking dish with olive oil.
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In a large bowl, mix olive oil, melted butter, balsamic vinegar, garlic, thyme, salt, and pepper.
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Add sliced potatoes and gently toss until evenly coated.
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Layer potatoes tightly in the pan, pressing down firmly to compact.
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Sprinkle Parmesan between layers if using.
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Cover with foil and bake for 35 minutes.
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Remove foil and bake uncovered for 20–30 minutes, until golden and crispy on top.
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Rest for 10 minutes, then slice and serve.
🌿 Serving Suggestions
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Pair with roasted chicken, steak, or grilled vegetables
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Serve alongside a fresh green salad
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Great as a brunch or dinner side
❓ Q & A
Q: What potatoes work best for this torte?
A: Yukon Gold gives a creamy interior; russets give extra crisp edges.
Q: Can I make this ahead of time?
A: Yes. Bake fully, cool, and reheat at 180°C / 350°F for 15 minutes.
Q: How do I get it extra crispy?
A: Slice potatoes very thin and press them tightly. Finish under the broiler for 2–3 minutes.
Q: Can I make it dairy-free?
A: Yes—replace butter with extra olive oil and skip cheese.
Q: Can I add onions or cheese inside?
A: Absolutely. Thinly sliced shallots, caramelized onions, or Gruyère work beautifully.