Ingredients
Scale
- 4 large potatoes, thinly sliced
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Optional: Parmesan cheese for topping
Instructions
- Peel and thinly slice the potatoes using a mandoline or vegetable spiralizer for even thickness.
- In a small bowl, mix balsamic vinegar, olive oil, thyme, salt, and pepper. Toss the sliced potatoes in this marinade, ensuring they are well coated. Let marinate for 10 minutes.
- Preheat oven to 375°F (190°C). Layer the marinated potatoes in a baking dish or tart pan, overlapping slightly to form a tight layer. Pour remaining marinade over the top.
- Bake for 45-50 minutes until the edges are golden and crispy. For extra crispiness, broil for an additional 2-3 minutes. Optionally, sprinkle with Parmesan cheese before serving.
Notes
- Use a mandoline or spiralizer for uniform, thin slices.
- Ensure the oven is fully preheated before baking to achieve optimal crispiness.
- Avoid overcrowding layers to maintain a crispy texture.
- Broil at the end to crisp up the top layer further.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice or approximately 1/4 of the torte
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg