PARM POTATOES (from leftovers)

Teresa G


Every once in a while, I'll have a leftover baked potato, and I refuse to waste it, so this is how I used the last one. It was delicious! I cut it up, fried it with some shallots, infused with some truffle flavor via truffle salt and oil, threw in some bacon, melted parm over the top and sprinkled with fresh chives. It looked pretty, tasted great and was quick and easy. Winner!


☆☆☆☆☆ 0 votes

1 as main, 2 as side
10 Min
10 Min
Pan Fry


  • 1 large
    prebaked potato
  • 1/2 Tbsp
    bacon grease
  • 1/2 Tbsp
  • 1/2 medium
    shallot, minced
  • 1 Tbsp
    crumbled bacon or bacon bits (or more, if preferred)
  • 2 Tbsp
    parmesan cheese, freshly shredded (or more)
  • ·
    salt and pepper, to taste
  • 2 spritzes
    truffle oil (optional)
  • pinch
    black truffle salt, to taste (optional)
  • 1/2 Tbsp
    fresh chives

How to Make PARM POTATOES (from leftovers)


  1. Gather and prep ingredients.
  2. Cut potato into medium cubes (peeled or not, your choice.)
  3. Melt bacon grease and butter in a skillet over medium heat. Add cubed potatoes, minced shallots, salt and pepper to taste.
  4. Fry over medium/medium-high heat, turning frequently to brown and avoid scorching shallots (spritz potatoes twice with truffle oil, if using.)
  5. When potatoes are browned to your liking, add crumbled bacon; stir to combine; remove from heat; immediately scatter parmesan cheese over all (allow cheese to melt some before serving.)
  6. Sprinkle with black truffle salt, if using, and chives. Serve as soon as possible.

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