i used to be a chef nakkers,
The only way I found to get em crispy on the outside, and moist in the middle efficiently was to cook em nearly perfect. Then bosh em in the deep fat fryer for a few seconds to crisp off a little, the only problem being you'd have to put new oil in every Sunday, as potatoes pick up the flavours in the oil, in a way that chips don't. It was fine where I was in a relatively small kitchen, but you ask your aveage chef to do a fryer deep clean every Sunday morning along with the rest of the Sunday prep and you'll summarily told to jump off a cliff.
( Windy Pig I'm naturally quite suspicious about the moon., Wed 8 Aug 2012, 8:32, 1 reply, 12 years ago)

:( We need a new sort of cooking technique or some sort of GM potato
I use to work ina kitchen and we changed the oil every Sunday morning, worst job there was.
( Naked Ape call me Caitlyn, Wed 8 Aug 2012, 8:33, Reply)

i'll have a think.

( Windy Pig I'm naturally quite suspicious about the moon., Wed 8 Aug 2012, 8:34, Reply)

I'm thinking nanobots are the answer

( Naked Ape call me Caitlyn, Wed 8 Aug 2012, 8:42, Reply)

you're probably right.

( Windy Pig I'm naturally quite suspicious about the moon., Wed 8 Aug 2012, 8:45, Reply)

That or some sort o Graphene Higgs Bosom cannon

( Naked Ape call me Caitlyn, Wed 8 Aug 2012, 8:48, Reply)

screw the potatoes,
we need a Bosom Cannon.
( Windy Pig I'm naturally quite suspicious about the moon., Wed 8 Aug 2012, 9:02, Reply)

oh bugger...

( Naked Ape call me Caitlyn, Wed 8 Aug 2012, 9:03, Reply)

Here I am!

( Monty Boyce, My cheese game is strong, Wed 8 Aug 2012, 9:10, Reply)

Two, surely?
Or three if you are on Mars
( sporters I’m sincerely gratitude to you, Wed 8 Aug 2012, 9:11, Reply)