Crispy Balsamic Potato Torte Recipe – Elegant Side Dish Idea
This Crispy Balsamic Potato Torte Recipe is a stunning dish that’s as delicious as it is beautiful. Thinly sliced potatoes are layered and baked until golden and crisp, then finished with a drizzle of tangy balsamic glaze for a flavor-packed twist. Elegant enough for holidays and dinner parties, yet simple enough for family meals, this potato torte is the perfect side dish to elevate any table.
Equipment
- Mandoline or sharp knife
- Mixing bowls
- Round baking dish or cast-iron skillet
- Small saucepan (for glaze)
- Pastry brush
- Foil
Ingredients
Potato Layers
- 2 lbs Yukon gold or russet potatoes (thinly sliced)
- 4 tbsp butter or olive oil (melted)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme or rosemary
Balsamic Glaze
- ½ cup balsamic vinegar
- 1 tbsp honey or brown sugar (optional)
Instructions
- Prepare Potatoes: Wash, peel if desired, and slice thinly and evenly.
- Make Glaze: Simmer balsamic vinegar in a saucepan until reduced by half. Stir in honey for sweetness.
- Layer & Season: Grease baking dish. Arrange overlapping potato slices, brushing each layer with butter/oil and seasoning with salt, pepper, and herbs. Drizzle a little glaze between layers.
- Bake: Cover with foil and bake at 375°F (190°C) for 45–55 minutes until tender. Remove foil and bake another 15 minutes until golden and crisp.
- Finish & Rest: Drizzle remaining glaze over the top. Let cool 10 minutes before slicing into wedges.
Notes
- Pro Tip: Let the torte cool slightly before slicing for clean wedges.
- Variations: Add garlic or shallots, layer with Parmesan or Gruyère, or try sweet potatoes for color.
- Storage: Keeps 2–3 days refrigerated; reheat in oven for crispness.
- Serving Idea: Pair with roast chicken, lamb, salmon, or serve as a vegetarian centerpiece with salad.