Serious Eats

"So these are technically home fries, but as afar as fried spuds go, these are some of the best we've ever had."

J. Kenji López-Alt

"These are no ordinary spuds. Made by par-boiling baby potatoes until just barely falling apart, the potatoes are then roughed up a bit to increase the cracks and crevices on their surface, resulting in a fried potato with a massive surface area to volume ratio for maximum outer crunch, while still maintaining a soft, steamy center."

Joshua Lurie

"Home Fries reminded me a lot of the Short Order spuds in L.A., but the outcome was probably even better, with torn and fried Yukon gold potatoes that became crispy outside, but maintained plenty of give in the middle. The Spanish-influenced dipping sauces were fun and flavorful: spicy Romesco and punchy aioli."

Sarah Fritsche

"It's hard to beat Myint's acclaimed Mission Burger, but the crispy home fries with romesco and aioli dipping sauces are a close second."

Allan Hough

"They have fries — and they are bangin’. Whether you’re a bowler or not, go eat these things."

Alexander Hochman

"I picked through an entire order of home fries, halved, generously salted Yukon gold potatoes with skins as brittle as the top of a proper crème brûlée."