Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking ...

If you want your homemade french fries to be the crispiest, the crunchiest, most delightful fries of all time? You need to do ...

Heat a 10-inch nonstick skillet. Add the vegetable oil and 1 tablespoon of the butter. When the foam subsides, add the potatoes and cook, tossing, until lightly golden.

These home fries (from waxy red potatoes) are cubed and fried in oil, but with an extra layer of crispness and the added complexity of a smoky-spicy seasoning blend.

If you ask 100 people what home fries look like, odds are they’ll all have a slightly different answer. Cubed or sliced, mushy or crispy, with peppers or without — the variability is never-ending.

For fries, slice each lengthwise into approximately ⅜ to ½-inch sticks. For Jo-Jo’s, slice each lengthwise into 8 equal wedges. Place the potatoes in a medium bowl.

Insider talked to chefs about their favorite and least favorite things to eat at a diner. Chefs suggest ordering diner-style home fries, pancakes, and milkshakes at diners. You may want to skip ...

Plus, this method was still way easier than making home fries in a skillet. Next time, I may add some diced bell peppers and onion for extra flavor. Difficulty : 1/10 ...

If you ask 100 people what home fries look like, odds are they’ll all have a slightly different answer. Cubed or sliced, mushy or crispy, with peppers or without — the variability is never-ending.