Cold oil is the answer.
What it is, essentially, is a way to fry potatoes that mimics the way you would boil them. Cut the potatoes into fries, rinse and dry them , and put them in a pot. Cover the potatoes with oil, then turn the heat on high.
Just as when boiling potatoes, starting the potatoes in cold oil cooks them from the inside-out. As the oil starts to boil , the potatoes get creamy on the inside and golden and crunchy on the outside. Wells adds just two caveats: 1. Don't use anything other than russets. 2. Don't use an aluminum pot, which won't be able to hold the oil's heat well enough.
I might add a final caveat: 3. There's no need to reveal that this technique is old hat. As long as your guests aren't French, they'll never know you didn't invent it yourself.
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