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Crispy Balsamic Potato Torte

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4.3 from 47 reviews

This Crispy Balsamic Potato Torte is a deliciously layered potato side dish featuring thinly sliced Yukon Gold potatoes baked to a golden, crunchy perfection. Enhanced with the flavors of rosemary, garlic, balsamic vinegar, and Parmesan cheese, this vegetarian recipe offers a perfect balance of rustic charm and elegant taste. Ideal for holiday dinners or weeknight meals, this torte is both easy to prepare and packed with savory goodness.

Ingredients

Scale

Potatoes

  • 2.5 pounds Yukon Gold potatoes

Seasonings and Flavorings

  • 3 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Cheese and Butter

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

Instructions

  1. Prepare the potatoes and aromatics: Wash, peel, and thinly slice the Yukon Gold potatoes using a mandoline or a sharp knife to ensure even slicing. Mince the garlic cloves and finely chop the fresh rosemary.
  2. Preheat and grease the pan: Preheat your oven to 400°F (200°C). Grease a springform pan or an oven-safe skillet with olive oil or butter to prevent sticking and help develop a crispy crust.
  3. Layer the torte: Begin layering the potato slices in the prepared pan, arranging them to slightly overlap. After completing each layer, brush the potatoes generously with olive oil and balsamic vinegar. Then sprinkle chopped rosemary, minced garlic, salt, pepper, and grated Parmesan cheese evenly over the layer. Continue layering and seasoning until all potato slices are used.
  4. Compact and bake covered: Gently press down on the layered torte using a spatula or the bottom of a cup to compact it, helping the layers stick together during baking. Cover the pan with foil and bake in the preheated oven for 30 minutes.
  5. Bake uncovered for crispiness: Remove the foil, dot the top with butter if desired, and continue baking for an additional 20 to 25 minutes. This will create a golden, crispy crust on top and edges.
  6. Rest and serve: Once baked, let the potato torte cool for about 10 minutes to set before slicing. Serve warm as a flavorful and elegant side dish.

Notes

  • Use a mandoline for evenly thin slices to help the torte cook evenly and develop a crispy texture.
  • Pressing down on the layers before baking is crucial to ensure the torte holds together nicely.
  • For extra crispy edges, use a cast iron skillet or preheat your pan before layering the potatoes.

Find it online: https://yumfoodusa.com/crispy-balsamic-potato-torte/