Crispy Balsamic Potato Torte with Fresh Thyme

Crispy Balsamic Potato Torte with Fresh Thyme is a simple, tasty dish that blends tangy balsamic with crisped potatoes and thyme.

Introduction — Crispy Balsamic Potato Torte with Fresh Thyme

This Crispy Balsamic Potato Torte with Fresh Thyme is easy to make and looks lovely on the table.
It pairs well with light mains, or try it beside a warm stew like this cod, celery and potato stew for a cozy meal.

Why make this recipe — Crispy Balsamic Potato Torte with Fresh Thyme

Make this Crispy Balsamic Potato Torte with Fresh Thyme for a fast side or a simple main.
It needs few ingredients and gives a deep, caramelized flavor from balsamic and thyme.

How to make Crispy Balsamic Potato Torte with Fresh Thyme

Follow these clear steps to make the Crispy Balsamic Potato Torte with Fresh Thyme.
You can serve it next to fish or fried dishes like crispy trout for a full plate.

• Preheat the oven to 400°F (200°C).
• Toss the sliced potatoes with balsamic, olive oil, thyme, salt, and pepper.
• Layer the slices in a greased baking dish, overlapping slightly.
• Sprinkle Parmesan on top if you like.
• Bake 45–60 minutes until tender and golden.
• Let it cool a few minutes, then slice and serve.

Ingredients : Crispy Balsamic Potato Torte with Fresh Thyme

• 2 pounds potatoes, thinly sliced
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)

Directions : Crispy Balsamic Potato Torte with Fresh Thyme

• 1. Preheat the oven to 400°F (200°C).
• 2. In a large bowl, toss the sliced potatoes with balsamic vinegar, olive oil, thyme, salt, and pepper.
• 3. Layer the potato slices in a greased baking dish, overlapping them slightly.
• 4. If using, sprinkle Parmesan cheese on top.
• 5. Bake for 45-60 minutes until the potatoes are tender and golden brown.
• 6. Let it cool for a few minutes before serving.

How to serve Crispy Balsamic Potato Torte with Fresh Thyme

Serve the Crispy Balsamic Potato Torte with Fresh Thyme warm.
Cut into wedges and place on plates beside a green salad or roasted vegetables.

How to store Crispy Balsamic Potato Torte with Fresh Thyme

Cool the torte fully before storing.
Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven to keep the edges crisp.

Tips to make Crispy Balsamic Potato Torte with Fresh Thyme

• Use thin, even potato slices so they cook the same.
• Don’t crowd the dish; overlap just a little for crisp edges.
• Add Parmesan in the last 10 minutes for golden top.
• For a brunch board, serve with other crispy items like crispy waffles with bacon.

Variation (if any) — Crispy Balsamic Potato Torte with Fresh Thyme

• Add thinly sliced onions between layers for a sweet bite.
• Swap Parmesan for cheddar for a different flavor.
• Use rosemary instead of thyme for a piney note.

FAQs — Crispy Balsamic Potato Torte with Fresh Thyme

Q: Can I use a different vinegar?
A: Yes. White wine vinegar or sherry vinegar works, but balsamic gives a sweeter, richer glaze.

Q: Do I need to peel the potatoes?
A: No. You can leave the skins on for texture and nutrition. Just wash well.

Q: Can I make this ahead?
A: Yes. Bake, cool, then refrigerate. Reheat in the oven before serving to crisp the edges. Buy tools for baking on Amazon if needed: Buy it here.

Q: How do I get extra crisp edges?
A: Slice potatoes thin, use a hot oven, and finish uncovered so tops brown.

Q: Is this recipe gluten-free?
A: Yes. The basic recipe uses no gluten ingredients. Use Parmesan if you like; check labels if needed.

Internal links used above lead to related recipes and ideas for pairing and serving.

Oyster Stew

A warm and comforting creamy stew filled with fresh oysters, perfect for seafood lovers and chilly nights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course

Cuisine American, Seafood

Servings 4 servings

Calories 300 kcal

Ingredients

  

For the stew

• 4 containers 4 (8-ounce) containers fresh shucked oysters and their liquor Fresh oysters provide the best flavor.
• 4 cups 4 cups seafood or fish stock Use high-quality stock for best results.
• 1 tablespoon 1 tablespoon olive oil
• 1 pound 1 pound shallots, finely diced
• 3 stalks 3 celery stalks, thinly sliced
• 5 pieces 5 scallions, thinly sliced Plus more for serving.
• 6 cloves 6 garlic cloves, minced
• 1/4 cup 1/4 cup all-purpose flour
• 2 cups 2 cups half-and-half Alternatively, use 1 cup whole milk plus 1 cup heavy cream.
• to taste Ground cayenne (optional) Adjust based on your heat preference.
• 1 teaspoon 1 teaspoon hot sauce (optional) Adjust based on your heat preference.
• to taste Chopped parsley, for serving
• to taste Oyster crackers or other crackers, for serving

Instructions

 

Preparation

• Purée 1 pound of the oysters and their liquor with 1 cup of seafood stock in a blender; set aside.
• Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
• Add shallots with a pinch of salt and cook until they soften for about 5 to 7 minutes.
• Add the celery and scallions, cooking until the celery softens, about 5 minutes.
• Stir in the garlic for about 1 minute until fragrant.
• Sprinkle the flour on top and stir for 2 minutes.
• Add 2¼ teaspoons salt and ½ teaspoon black pepper.

Cooking

• Pour the puréed oyster mixture into the pot with the remaining 3 cups seafood stock, the half-and-half, and a dash of cayenne (if using). Stir to combine.
• Bring to a boil and then reduce to a simmer for 15 minutes.
• Lower the heat and stir in the remaining 1 pound oysters and their liquor. Let it simmer for another 5 minutes until the oysters start to curl.
• Turn off the heat and mix in the hot sauce (if using), adjusting the seasoning to your taste.

Serving

• Ladle the stew into bowls and garnish with scallions, parsley, black pepper, and oyster crackers.

Notes

For the best flavor, use fresh oysters and high-quality seafood stock. If you like a little heat, feel free to add more cayenne or hot sauce. Don't skip the puréeing step; it gives the stew a rich and creamy texture.

Keyword Comfort Food, Creamy Stew, Easy Dinners, Oyster Stew, Seafood Recipe