Crispy Balsamic-Thyme Potato Torte

8 janvier 2026 par Chef Hanna Zest

This crispy balsamic thyme potato torte is a fast, impressive side that feels special without fuss. Thin potato slices soak in a tangy balsamic and garlic marinade, then bake until the top caramelizes and edges crisp. It works well for weeknight dinners, entertaining, or when you need a simple make-ahead dish. Try it with a light salad or pair with roasted vegetables for a complete plate. For a fun dessert contrast, check out these fried strawberry cheesecake sandwiches.

Crispy Balsamic-Thyme Potato Torte: An Incredible Ultimate Recipe

Why This Recipe Works

This recipe wins because it balances speed with real flavor development. Thinly slicing the potatoes lets them cook through quickly and soak up the balsamic-olive oil mixture. Baking covered first traps steam so the interiors become tender, while the uncovered finish crisps the top and edges. A mandoline or steady knife keeps slice thickness consistent, which prevents uneven cooking. Optional mozzarella tucked between layers melts and adds creamy contrast without weighing the dish down. The timing is forgiving, making it ideal for busy cooks who want a reliable, tasty result.

Flavor and Texture

Balsamic vinegar gives a sweet-tangy backbone that caramelizes on the exterior as the torte browns. Fresh thyme brings a bright herbal lift; dried thyme works if you’re in a hurry. Garlic and black pepper add warm savory notes that cut through the balsamic. The thin slices produce a tender interior and a golden, crisp top when baked uncovered. Adding mozzarella between select layers creates pockets of gooey cheese for contrast.

Ingredients

– 2 pounds of potatoes (Yukon Gold or Russet recommended)
– 1/2 cup balsamic vinegar
– 2 tablespoons olive oil
– 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
– 1 teaspoon salt (or to taste)
– 1/2 teaspoon black pepper
– 1 clove garlic, minced
– 1 cup shredded mozzarella cheese (optional)
– Fresh thyme sprigs for garnish (optional)

Step by Step Instructions

1. Preheat your oven to 400°F (200°C).
2. Grease a 9-inch round cake pan or similar-sized baking dish.
3. Peel the potatoes.
4. Slice potatoes thinly using a mandoline or sharp knife to about 1/8 inch thickness.
5. In a large bowl, whisk together balsamic vinegar, olive oil, minced garlic, thyme, salt, and pepper.
6. Add the sliced potatoes to the bowl and gently toss to coat evenly with the marinade.
7. Start layering the potatoes in the prepared pan, placing slices in an overlapping circular pattern and keeping layers flat.
8. Repeat layering until the pan is filled, trimming slices if needed to fit.
9. If using mozzarella, sprinkle small handfuls between some layers as you build for creamy pockets.
10. Cover the pan tightly with aluminum foil.
11. Bake covered for 45 minutes to allow potatoes to cook through and absorb flavor.
12. Remove the foil and continue baking for an additional 30 minutes until the top is golden and crispy.
13. Remove the torte from the oven and let it cool in the pan for about 15 minutes to set.
14. Run a knife around the edges to loosen the torte.
15. Carefully invert the pan onto a serving plate to unmold the torte.
16. Garnish with fresh thyme sprigs if desired and serve warm.

Quick Tips and Shortcuts

Use a mandoline if you want perfectly even slices in under five minutes, but a sharp knife and steady hand work fine. If short on time, parboil whole potatoes for 8 to 10 minutes, cool, then slice this speeds oven time but slightly reduces crisping. Swap dried thyme for fresh in a pinch; increase dried quantity to boost herb presence. For extra crunch, finish under a high broil for 1 to 2 minutes watch carefully to prevent burning. To save time, assemble the torte in the morning and refrigerate before baking; add 5 to 10 minutes to baking time if chilled.

Storage and Meal Prep

Cool completely before storing to prevent sogginess. Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for 10 to 15 minutes to revive crisp edges, or reheat individual slices in a skillet for a fast, crunchy finish. The torte slices also work well cold in a packed lunch or as part of a picnic spread.

Short Closing Note

This balsamic thyme potato torte hits comforting and elegant notes without long prep. It’s flexible, forgiving, and ideal for cooks who want a standout side with minimal stress.

Conclusion

For a different take on herb-forward potato tortes, see this inspired variation for texture and flavor ideas at Brown Butter and Thyme Potato Torte | A Side Dish For Dinner Or ….

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.