Crispy Balsamic-Thyme Potato Torte
Craving a potato dish that's equal parts crispy, savory, and elegant? This Crispy Balsamic-Thyme Potato Torte layers thinly sliced potatoes with a tangy balsamic glaze and aromatic thyme, then bakes until golden and crisp around the edges. It's a simple yet show-stopping side dish that's perfect for holidays, dinner parties, or a cozy night in.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Side Dish
Cuisine: American
Keyword: alsamic potatoes, crispy potato bake, elegant potato recipe, holiday side dish, potato torte, thyme potatoes
Servings: 6
Calories: 225kcal
- 2 lbs Yukon Gold or Russet potatoes thinly sliced
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Grated Parmesan cheese optional, for topping
Preheat the oven to 375°F (190°C). Lightly grease a round baking dish with olive oil or cooking spray.
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.
Arrange half of the sliced potatoes in the prepared dish, overlapping slightly. Drizzle with half of the balsamic-thyme mixture.
Layer the remaining potatoes on top. Pour the rest of the glaze evenly over the surface and gently press down to compact the layers.
Cover the dish with foil and bake for 45 minutes to allow the potatoes to soften and absorb the flavors.
Remove the foil. If desired, sprinkle grated Parmesan over the top. Bake uncovered for an additional 15–20 minutes, or until the top is golden and the edges are crisp.
Let the torte rest for 5 minutes before slicing and serving.
Use a mandoline slicer for thin, even potato slices and optimal crispiness.
Substitute thyme with rosemary or add red pepper flakes for a spicy variation.
Assemble the dish ahead of time and refrigerate until ready to bake.