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I agree with farmgirlgourmet. You definitely have to cook them longer than suggested. I put 30-40 in my recipe file. Maybe if they were crispy on the ends and soggy in the middle they weren't cut small enough? Just a thought. I used an vadalia onion chop wizzard instead of my mandolin to ensure all the fries were cut 1/4" thickness. I also left the peel on. The whole family said these are the new go to fries in our house.
Made these tonight and would say that you definitely need to cook them longer than 18 to 20. Mine were more like 30-35. Even then some where soggy. The kids enjoyed though.
This recipe is tougher than it looks. I had doubts about how successful it could be and was sadly correct. Fries on the outer edge burned and those in center remained soggy. Too bad!