Description
This Crispy Balsamic Potato Torte is a beautifully layered potato side dish that’s golden and crunchy on the outside, soft and flavorful inside. With rosemary, garlic, balsamic vinegar, and parmesan, it’s the perfect balance of rustic and elegant. Ideal for holidays or weeknights, this potato torte is an easy vegetarian recipe packed with savory goodness.
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. Wash, peel, and thinly slice the potatoes using a mandoline or sharp knife. Mince garlic and chop rosemary.
2. Preheat oven to 400°F (200°C). Grease a springform pan or oven-safe skillet with olive oil or butter.
3. Begin layering potatoes in the pan, slightly overlapping each slice. After each layer, brush with olive oil and balsamic vinegar, then sprinkle with rosemary, garlic, salt, pepper, and Parmesan. Repeat until all slices are used.
4. Gently press down the layered torte with a spatula or cup to compact. Cover with foil and bake for 30 minutes.
5. Remove foil, dot with butter (optional), and bake for another 20–25 minutes until golden and crisp.
6. Let cool for 10 minutes before slicing. Serve warm.
Notes
Use a mandoline for evenly thin slices to help the torte cook and crisp properly.
Don’t skip pressing down the layers before baking—it helps everything stick together.
For extra crispy edges, use a cast iron skillet or preheat your pan before layering.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg