Crispy Balsamic Thyme Potato Torte
Thinly sliced potatoes are layered with olive oil, balsamic vinegar, garlic, and fresh thyme, then baked until beautifully crisp on top and soft in the center. Elegant, rustic, and surprisingly easy.
Prep: 20 minutes
Bake: 60–70 minutes
Total: ~90 minutes
Serves: 6
Ingredients
1.2 kg potatoes (Yukon gold or white potatoes)
¼ cup olive oil
2 tbsp balsamic vinegar
2 cloves garlic, finely grated
2 tsp fresh thyme leaves
1 tsp salt
½ tsp black pepper
¼ cup grated Parmesan
Butter or oil for greasing
Instructions
Step 1: Prep the Oven & Pan
Preheat oven to 180°C (350°F).
Grease a round springform pan or baking dish (8–9 inch).
Step 2: Slice the Potatoes
Peel potatoes (optional).
Slice very thin using a sharp knife or mandoline.
Step 3: Season the Potatoes
In a large bowl, mix:
Olive oil
Balsamic vinegar
Garlic
Thyme
Salt & pepper
Add potato slices and toss well to coat evenly.
Step 4: Layer the Torte
Arrange potatoes in the pan, layering tightly in circles.
Press down gently every few layers.
Sprinkle Parmesan between layers if using.
Step 5: Bake Covered
Cover with foil and bake for 45 minutes.
Step 6: Crisp the Top
Remove foil and bake uncovered for 20–25 minutes until golden and crisp.
Step 7: Rest & Serve
Let rest 10 minutes, then slice like a cake.
Tips for Best Crispiness
Use starchy potatoes (not waxy).
Slice evenly thin for uniform cooking.
For extra crunch, brush the top with olive oil before final bake.
A cast-iron skillet also works beautifully.
Frequently Asked Questions
Q: Can I make this ahead?
Yes. Bake fully, cool, then reheat uncovered at 180°C for 15–20 minutes.
Q: Can I add cheese?
Yes—Parmesan or Gruyere works best.
Q: Can I make it vegan?
Absolutely—skip the cheese.
Nutritional Information
Calories: 230
Carbs: 28g
Protein: 4g
Fat: 11g