Stopping preheating on fries really changed my texture game

Tbh I always preheated for like 8 minutes before anything. Then my buddy who cooks professionally said I was nuking the outside before the inside even started. He told me to toss frozen fries straight in cold, set it to 400F, and let them go 18 minutes with two shakes. I tried it last Monday with a cheap bag of crinkle cuts and they came out way less dry, more fluffy inside. Has anyone else ditched preheating for certain foods without getting soggy results?

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