Of course! A Crispy Balsamic-Thyme Potato Torte is a stunning and impressive dish. It’s essentially a layered potato “cake” that’s sliced to reveal beautiful, concentric circles, with the deep, caramelized flavor of balsamic vinegar and the earthy aroma of thyme.
It’s perfect as a vegetarian main course or a show-stopping side dish for a dinner party.
Crispy Balsamic-Thyme Potato Torte
This recipe creates a golden, crispy exterior with a tender, flavorful interior. The balsamic vinegar reduces into a sweet glaze that caramelizes the potatoes.
Yield: One 9-inch torte (serves 4-6 as a main, 6-8 as a side)
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Passive Time: 15 minutes (cooling)
Ingredients
· 2.5 – 3 lbs (1.1 – 1.4 kg) russet or Yukon Gold potatoes
· ¼ cup (60 ml) good quality balsamic vinegar
· ¼ cup (60 ml) extra-virgin olive oil, plus more for the pan
· 4-5 fresh thyme sprigs, leaves stripped (or 1 tsp dried)
· 3 cloves garlic, minced
· 1 teaspoon kosher salt, plus more to taste
· ½ teaspoon freshly cracked black pepper
· ½ cup (50g) freshly grated Parmesan or Pecorino Romano cheese (optional, for added flavor)
· For serving: Flaky sea salt (like Maldon), extra fresh thyme, and a final drizzle of balsamic reduction or glaze.
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Generously grease a 9-inch springform pan or a cake pan with high sides with olive oil. If using a regular cake pan, line the bottom with parchment paper.
- Prepare the Potatoes: Peel the potatoes. Using a sharp knife or a mandoline slicer (highly recommended for even slices), slice them into very thin, uniform rounds, about 1/8-inch (3 mm) thick. Place them in a large bowl.
- Make the Marinade: In a small bowl or jug, whisk together the balsamic vinegar, ¼ cup olive oil, thyme leaves, minced garlic, salt, and pepper.
- Coat the Potatoes: Pour the balsamic-oil mixture over the potato slices. Using your hands, gently toss and massage the potatoes until every slice is thoroughly coated.
- Layer the Torte: Begin layering the potato slices vertically around the outer edge of the prepared pan, standing them on their edges. Create a tight, concentric circle. Continue layering inward, packing the slices tightly together so they support each other. Pour any remaining liquid from the bowl over the top.
· Pro Tip: If you’re using cheese, sprinkle a little bit between every few layers. - Cover and Bake: Cover the pan tightly with aluminum foil. Bake for 45 minutes. This steams the potatoes and makes them tender.
- Crisp the Top: Remove the foil. Increase the oven temperature to 425°F (220°C). If you haven’t already added the cheese, sprinkle it evenly over the top now. Press down on the torte gently with a spatula to compact it slightly. Return it to the oven, uncovered, for another 25-35 minutes, or until the top is deeply browned, crispy, and the edges are caramelized.
- Rest and Serve: This is a critical step! Remove the torte from the oven and let it rest in the pan on a wire rack for at least 15 minutes. This allows the potatoes to set, so it doesn’t fall apart when you slice it.
· If using a springform pan, carefully run a knife around the edge before releasing the clasp.
· If using a regular cake pan, place a plate over the top and carefully invert the torte, then invert it again onto a serving platter so the crispy side is up. - Garnish and Slice: Sprinkle with flaky sea salt and fresh thyme. Drizzle with a little extra balsamic glaze if desired. Slice into wedges and serve.
Why This Recipe Works: Key Tips for Success
· Mandoline is Key: For even cooking and a beautiful presentation, a mandoline slicer is the best tool. It ensures all slices are the same thickness. Use the guard for safety!
· Potato Choice: Russet potatoes will give you the crispiest, most defined layers. Yukon Golds will be slightly less crispy but offer a richer, buttery flavor and creamier texture. Both are excellent choices.
· Don’t Skip the Resting Time: Letting the torte cool and set is non-negotiable. If you try to slice it hot, it will fall apart.
· Press It Down: Pressing the torte down with a spatula after removing the foil helps compact the layers, creating a more cohesive “cake.”
· Balsamic Glaze: For a professional finish, reduce ¼ cup of balsamic vinegar in a small saucepan over low heat until it’s thick and syrupy (about 5-10 minutes). Drizzle this over the finished torte instead of plain vinegar.
This Crispy Balsamic-Thyme Potato Torte is as delicious as it is beautiful, with a perfect balance of sweet, tangy, and savory flavors. Enjoy your culinary masterpiece