We love potatoes around here. These oven fries are fantastic with just about anything; tonight, I’m serving them up with sirloin burgers. This version is inspired by a recipe found in The Best Light Recipe, yet another excellent cookbook from the editors of Cooks Illustrated Magazine. Those geniuses came up with a few tricks that make these fries worth their starch. To create a creamy interior and crispy exterior, the uncooked fries are first soaked in hot tap water and then steamed under foil for the first few minutes in the oven.