Idaho® Potato Torte


  • 1-1/4 lb. Idaho Potatoes
  • Salt and pepper
  • 2 tablespoons rosemary, chopped
  • 5 oz. Porcini mushrooms sautéed in olive oil (optional)
  • 4 oz. butter, melted
  • 2 cups veal reduction


  1. Wash potatoes. Using a mandolin cut the potatoes into thin slices. Season them with salt and pepper and chopped rosemary.
  2. In a non-stick 8-inch pan layer the potatoes, mushrooms, and butter until you reach the top of the sauté pan. Place over a burner until the butter starts to bubble then place in the oven at 200 degrees and bake for 30 minutes. To serve, carefully overturn the pan onto a plate to remove it. Slice the torte as you would a pie and serve in a pool of the veal reduction.
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Yield: 8 servings
Calories: 188
Sodium: 640 mg
Fat: 12 g
Protein: 3 g
Cholesterol: 31 mg

Roberto Donna
Formerly of - Galileo
Washington D.C

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