What is the secret to getting those crispy-on-the-outside-fluffy-on-the-inside fries that rival those of the better burger places like Fuddrucker's, Flamers and In & Out Burger? I have an electric fryer, but when I use that, they soak up too much of the grease. I have used several types of oil, and it doesn't seem to matter. I soak them in ice water, then pat them dry, and I still don't get the crispy outer skin I desire. Oh GAWD, someone help me!