I agree. Leave that to the chippies. SRS, mine can't be called fries because they are first boiled then baked.

If you can get firm little salad spuds that you know will hold their texture, a very simple way of cooking them is to wash them, cut them in half, coat them in extra virgin olive oil with a pinch of salt, stand them on their cut ends on a baking tray and put them in a hot oven (200C fan) for half an hour. You can easily make them Mediterranean style if you want to. Just throw in a sprig of rosemary and a handful of unpeeled garlic cloves. I might wait ten minutes before adding the garlic as it's nice to have the cloves soft and sweet for sucking instead of burnt. One toss half way through is good.