Crispy Balsamic Potato Torte with Fresh Thyme
A simple and tangy potato dish that pairs beautifully with fish or light stews.
Ingredients
Main Ingredients
- 2 pounds potatoes, peeled and thinly sliced Use a sharp knife or mandoline for even slices.
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh thyme leaves
- Parmesan cheese (optional) Can use Gruyère or cheddar for variation.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine sliced potatoes, olive oil, balsamic vinegar, salt, and pepper. Toss until evenly coated.
- Layer the potato slices in a greased baking dish, overlapping them slightly.
- Sprinkle fresh thyme leaves on top and add Parmesan cheese if desired.
Baking
- Cover the dish with aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 20-25 minutes, or until the potatoes are crispy and golden.
- Let cool slightly before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best crispness. For a different flavor, add thin onion slices between the potato layers. Swap balsamic for red wine vinegar plus a teaspoon of honey for a milder tang.