Description
A vegan-friendly crispy balsamic potato torte layered with golden potatoes, rosemary, and garlic — an elegant yet simple side dish everyone will love.
Ingredients
2½ lbs Yukon Gold potatoes, thinly sliced
4 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary
2 cloves garlic, minced
½ cup vegan Parmesan or nutritional yeast
1 tsp salt
½ tsp black pepper
Instructions
1. Preheat oven to 400°F (200°C) and grease a springform pan.
2. Thinly slice potatoes using a mandoline.
3. Mix olive oil, balsamic, garlic, rosemary, salt, and pepper.
4. Layer potatoes in the pan, brushing each layer with the mixture and sprinkling with vegan cheese.
5. Cover with foil and bake 30 minutes.
6. Uncover and bake another 25–30 minutes until golden and crispy.
7. Cool 10 minutes before slicing and serving.
Notes
For vegan version, use nutritional yeast instead of cheese.
Re-crisp slices in the oven before serving.
Pairs beautifully with salads or grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg