I agree thatg you probably overloaded the Fry-Daddy. The par-boiling initially cooks the potato. Frying makes the outer surface of the potato crisp by replacing the water with oil. But the oil must be very hot. Then, as fry browns, the steam pressure from the potato exerts enough pressure to keep any more oil from soaking into the potato. The outer surface becomes crisp, without the inner meat losing its moisture, thus remaining soft, fluffy, & tender.
The reason I prefer this method of cooking fries is that the outside of the fry isn't as dark by the time the potato is cooked through in a thicker fry. It remains lightly browned and very tasty'
Seeeeeeya; Goodweed of the North
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