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

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

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.
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.
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.
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.
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.
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