Partially cook potato in microwave first speeds up frying time. I discovered this trick to prevent fries that are cooked on the outside but still raw inside. I only use yellow flesh potatoes (Yukon Gold) in anything I cook for the most flavor, especially fries. This could also be adapted for baked variations of fries, too. You may have to experiment with your microwave a little... but what you want to end up with is a "half" baked potato that is still firm inside and not at all mushy.