Steak Fries

[Greg Who Cooks]

Not only that, but most of the nutrients are in the peel. Also, can't seem to get the right amount of crunch with no peel in this application.

I've found it reasonably achievable to get the edges browned and crunchy with the butter wash. But I have no idea how skins on would affect that. I just cook it and let the browning on the edges be my guide (what I call "Franconio" or "Franconia"). When the edges are browned then they're done. Even better if they're crunchy.

If you're referring to the pillows then I have no idea. I've cooked the pillows only 2-3 times, with good amateur results although not restaurant grade.