Introduction
If you’re looking for a stunning potato dish that’s crispy, flavorful, and easy to prepare, this Crispy Balsamic Potato Torte with Fresh Thyme is the perfect recipe. Thin layers of Yukon gold potatoes, seasoned with fresh thyme, butter, and a drizzle of balsamic glaze, come together in a beautifully golden, crispy torte. Whether you’re hosting a dinner party or simply want to elevate your weeknight meal, this dish is a guaranteed crowd-pleaser.
Why This Recipe is Perfect for You
This potato torte is perfect for anyone who loves crispy, savory potato dishes but wants something a little more refined than a standard roasted potato. The addition of balsamic glaze adds a touch of sweetness, while the fresh thyme brings a fragrant, herbal note to the dish. Plus, the layering technique ensures that each bite is crispy on the outside and soft and tender on the inside.
Ingredients
- 4 lbs. Yukon gold potatoes
- 6 tablespoons butter, divided
- 3 tablespoons fresh thyme, chopped
- 1/4 cup balsamic glaze
- 1 1/2 tablespoons salt
- 1 1/2 teaspoons freshly ground black pepper
Directions
1. Preheat the Oven
Preheat your oven to 450°F (230°C) to ensure it’s nice and hot, which will help create that crispy texture on the potatoes.
2. Slice the Potatoes
Peel the Yukon gold potatoes and use a mandoline to slice them into 1/8-inch thick slices. This ensures uniform thickness, which is key for even cooking and crispiness.
3. Prepare the Skillet
In a 10-inch cast iron skillet, heat 3 tablespoons of melted butter over medium heat. The butter will help the bottom layer of potatoes get that irresistible golden crust.
4. Start Layering the Potatoes
Begin layering the potato slices in concentric circles in the skillet, overlapping slightly. Once you’ve created a couple of layers, sprinkle the potatoes with a bit of salt, freshly ground black pepper, and 1 tablespoon of chopped fresh thyme.
5. Drizzle with Balsamic Glaze
After a couple more layers, drizzle the potatoes with balsamic glaze, which adds a sweet-tangy flavor that contrasts beautifully with the richness of the butter and the earthiness of the thyme.
6. Continue Layering
Keep layering the potatoes, seasoning each layer with salt, pepper, thyme, and balsamic glaze. When you reach the halfway point, pour in the remaining 3 tablespoons of melted butter to ensure the potatoes cook evenly and become crispy on the outside.
7. Press the Layers Down
Once all the potatoes are layered and seasoned, press them down firmly with an 8-inch dinner plate or a cake pan. This helps to compact the layers and create a dense, crispy torte.
8. Bake the Torte
Transfer the cast iron skillet to the preheated oven and bake for 30 minutes. After the first 30 minutes, carefully remove the skillet from the oven and press down again with the cake pan to further compress the layers.
9. Bake Again
Return the skillet to the oven and bake for another 25 minutes, or until the potatoes are golden and crispy on top.
10. Serve the Torte
Let the torte cool slightly before serving. To remove it from the skillet, run a knife around the edges to loosen it. Then, carefully invert the skillet onto a large plate. Slice the potato torte into wedges and serve immediately.
Kitchen Equipment Needed
- Mandoline for slicing potatoes
- 10-inch cast iron skillet
- 8-inch dinner plate or cake pan for pressing the potatoes
- Knife for loosening and slicing the torte
Tips and Shortcuts
- Mandoline Safety: Be sure to use the safety guard on your mandoline or cut-resistant gloves when slicing the potatoes to avoid any accidents.
- Uniform Thickness: Slicing the potatoes uniformly ensures they cook evenly. If you don’t have a mandoline, use a sharp knife, but try to keep the slices consistent in thickness.
- Extra Crispy Tip: For an even crispier bottom layer, start the torte on the stovetop over medium-high heat for 5-10 minutes before transferring it to the oven.
Recipe Swaps and Variations
- Herb Swap: If you don’t have fresh thyme, you can substitute it with rosemary or oregano for a different flavor profile.
- Cheesy Torte: Add a layer of grated Parmesan or Gruyère cheese between the potato layers for a cheesy twist.
- Vegetable Additions: Feel free to add thin slices of sweet potato or parsnips to the torte for added flavor and color.
How to Store Leftovers
Store any leftover torte in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a hot skillet or oven at 350°F (175°C) until warmed through and crispy again.
Food and Drink Pairings
This crispy balsamic potato torte pairs wonderfully with roasted meats like chicken, beef, or pork. A fresh green salad with a light vinaigrette is a perfect side to balance the richness of the torte. For a wine pairing, try a medium-bodied red like Pinot Noir or a crisp white wine like Sauvignon Blanc.
Frequently Asked Questions (FAQ)
Q: Can I make this potato torte ahead of time?
A: Yes! You can prepare the torte up to the point of baking, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, let it come to room temperature and follow the baking instructions.
Q: What if I don’t have a cast iron skillet?
A: You can use any oven-safe skillet or even a pie dish, but cast iron works best for creating a crispy crust.
Q: Can I use a different type of potato?
A: Yes, Yukon golds are great for their creamy texture, but you can also use russet potatoes for a slightly fluffier result.
Q: How do I make sure the torte comes out cleanly from the skillet?
A: Be sure to run a knife around the edges of the torte to loosen it before inverting the skillet. If you’re worried about sticking, line the bottom of the skillet with parchment paper.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
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Crispy Balsamic Potato Torte with Fresh Thyme
Description
Crispy Balsamic Potato Torte with Fresh Thyme – a savory, golden dish with layers of tender potatoes, rich balsamic, and fragrant thyme. Perfect side or main!