This particular piece of potato advice isn't entirely wrong. But it makes for a fussy process and is risky. Because if distraction gets the better of you the boiling wedges turn to mush in the pot. And you can kiss your crispy, crunchy goodness goodbye. Boiling does give the inside of the potato a jumpstart on creaminess. But I wasn't trained to do so at the CIA (chefs-in-training not spies-in-action) or later working in restaurants. And I find my unboiled potatoes get plenty creamy in the center after a long soak, the right amount of oil, and high heat.