Crispy Balsamic Potato Torte Recipe

Introduction

This Crispy Balsamic Potato Torte is a flavorful and elegant way to enjoy potatoes. Layers of thinly sliced Yukon Golds are brushed with balsamic vinegar, olive oil, and herbs, then baked until golden and crispy. It makes a perfect side dish for any meal.

Ingredients

• 2.5 pounds Yukon Gold potatoes
• 3 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter (optional)

Instructions

1. Step 1: Wash, peel, and thinly slice the potatoes using a mandoline or sharp knife. Mince the garlic and chop the rosemary.
2. Step 2: Preheat the oven to 400°F (200°C). Grease a springform pan or an oven-safe skillet with olive oil or butter.
3. Step 3: Begin layering the potato slices in the pan, slightly overlapping each piece. After each layer, brush with olive oil and balsamic vinegar, then sprinkle with rosemary, garlic, salt, pepper, and Parmesan. Repeat until all potato slices are used.
4. Step 4: Gently press down the layered torte with a spatula or a cup to compact it. Cover the pan with foil and bake for 30 minutes.
5. Step 5: Remove the foil, dot the top with butter if using, and bake for another 20–25 minutes until the top is golden and crispy.
6. Step 6: Let the torte cool for 10 minutes before slicing. Serve warm.

Tips & Variations

• For extra richness, add a layer of thinly sliced onions or a sprinkle of thyme between the potato layers.
• Use a mandoline to ensure evenly thin slices, which helps the torte cook uniformly.
• For a dairy-free version, omit the Parmesan and butter or substitute with a vegan cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through to maintain crispness. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can substitute Yukon Gold with red potatoes or Russets. Yukon Golds are preferred for their creamy texture and ability to hold shape, but other types will work nicely too.

Do I need to peel the potatoes?

Peeling is recommended for a smooth texture and uniform appearance, but leaving the skins on adds a rustic touch and extra nutrients if you prefer.

Crispy Balsamic Potato Torte Recipe

---

★★★★★

4.7 from 66 reviews

• Author: Simon
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Crispy Balsamic Potato Torte is a delightful layered potato dish featuring Yukon Gold potatoes infused with balsamic vinegar, fresh rosemary, garlic, and Parmesan cheese. Baked to golden perfection, it offers a crisp top and tender interior, making it a perfect side for any meal or a vegetarian main course.

---

Ingredients

Scale 1x2x3x

Potatoes and Seasonings

• 2.5 pounds Yukon Gold potatoes
• 1 tablespoon fresh rosemary, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Liquids and Oils

• 3 tablespoons balsamic vinegar
• 4 tablespoons olive oil

Dairy

• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter (optional)

---

Instructions

1. Prepare Potatoes and Herbs: Wash, peel, and thinly slice the Yukon Gold potatoes using a mandoline or a sharp knife to ensure even thickness. Mince the garlic and chop the fresh rosemary finely to infuse the flavors well throughout the torte.
2. Preheat and Grease Pan: Preheat your oven to 400°F (200°C). Grease a springform pan or an oven-safe skillet generously with olive oil or butter to prevent sticking and to add flavor to the base of the torte.
3. Layer the Potatoes: Begin layering the potato slices in the pan, slightly overlapping each slice for a compact and attractive arrangement. After placing each layer, brush it evenly with olive oil and balsamic vinegar, then sprinkle with chopped rosemary, minced garlic, salt, black pepper, and a portion of the grated Parmesan cheese. Repeat this layering process until all the potato slices have been used.
4. Compact and Cover: Gently press down the layered potatoes with a spatula or the bottom of a cup to compact the layers together. Cover the pan tightly with foil to lock in moisture and bake in the preheated oven for 30 minutes.
5. Final Bake for Crisping: Remove the foil from the pan. Optionally, dot the top with the butter to add richness and help develop a beautiful golden crust. Return the torte to the oven and bake uncovered for another 20 to 25 minutes, or until the top is crisp and golden brown.
6. Cool and Serve: Allow the potato torte to cool for about 10 minutes before slicing to let it set, making it easier to serve. Enjoy it warm as a flavorful side dish or a vegetarian main course.

Notes

• Using a mandoline ensures even slices which cook uniformly, but a sharp knife works well if handled carefully.
• Butter is optional but adds a richer flavor and helps achieve a crisper top crust.
• This dish pairs well with roasted meats or a fresh green salad for a complete meal.
• Leftovers can be refrigerated and gently reheated in the oven to retain crispness.
• For a gluten-free meal, ensure all added ingredients like balsamic vinegar are certified gluten-free.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: potato torte, balsamic potatoes, baked potatoes, rosemary potatoes, Parmesan potato dish, vegetarian side dish