Use a heavy nonstick skillet, moderate heat and toss every 2 minutes for even crisping. One tablespoon oil per large potato + seasoned salt equals diner-style crispy potatoes.

I'm not ashamed to admit that potatoes are my favorite food. Mashed, fried, roasted — you name it, I love it. They're my go-to side dish, since they're so versatile and go well with anything. I ...

This vibrant Sweet Potato and Peas Stir-Fry offers a light, nourishing, and quick meal, perfect for busy weekdays. Cooked ...

Let’s get one thing straight: A latke is not a potato pancake. The second popular type of potato pancake, Resnick says, resembles a hashbrown. The hashbrown is often finely shredded and crispy on the ...

Kelly is a food editor and writer whose work has appeared across digital and print publications including Food & Wine, Food52, Martha Stewart Living, and Real Simple. Whether mashed or baked, roasted ...

Now that it's sweater season and pumpkin spice is everywhere, it's time for sweet potatoes to get some spotlight. How you cook them determines whether they emerge silky-soft for a classic casserole, ...