Description
Crispy Balsamic Potato Torte is a beautiful, savory dish made with thinly sliced potatoes layered with balsamic vinegar, garlic, herbs, and a blend of butter and olive oil. Each bite delivers a satisfying crunch on the outside and tender, buttery layers on the inside—perfect for holidays, dinner parties, or any cozy meal at home.
Ingredients
2 ½ lbs Russet or Yukon Gold potatoes, thinly sliced
2 tbsp olive oil
2 tbsp melted butter
1 ½ tbsp balsamic vinegar
2 cloves garlic, minced
1 tsp fresh thyme or rosemary, chopped (or ½ tsp dried)
1 tsp salt
½ tsp black pepper
¼ cup grated Parmesan cheese (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a 9-inch springform pan or oven-safe skillet with parchment and grease lightly.
2. Thinly slice the potatoes using a mandoline or knife—about 1/8-inch thick.
3. In a large bowl, toss the potato slices with olive oil, butter, balsamic vinegar, garlic, herbs, salt, and pepper.
4. Layer the potatoes in the pan, slightly overlapping. Sprinkle Parmesan between layers if using.
5. Cover the top with parchment and press down gently using a smaller pan or oven-safe weight.
6. Bake for 45-50 minutes, then remove the weight and parchment. Bake uncovered for an additional 15 minutes until golden and crispy.
7. Let rest for 10-15 minutes, then invert onto a plate. Slice and serve warm.
Notes
For best crispiness, don’t skip weighing down the torte during baking.
Use a mandoline for even slicing and quicker prep.
Let it rest before flipping to avoid falling apart.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: potato torte, balsamic potatoes, crispy potato side