While the results weren't exactly like fries cooked in oil, they were pretty close, with a crisp exterior and soft interior. The best results came from soaking the fries in water first, then drying them, then cooking them at a lower temperature until cooked through, then cooking them at a higher temperature to brown and crisp them. It sounds a little complicated, but it's a common way to make french fries. I also tried cooking them without soaking, cooking them without drying, cooking at one temperature, and a whole bunch of other non-recommended methods. The major difference with alternate methods was that the fries didn't brown as evenly as when I soaked, blanched and browned them.