While waiting for your grill to warm up, place the sliced potatoes in a large bowl and cover with hot tap water. This is the secret to crispy outside, creamy inside. Apparently, something about the hot water removing the starch from the outside of the fry keeps the outside from having caramelized sugars. Caramelized sugars are apparently bad in fries, causing a tough exterior. Since we only want tough exteriors on cowboys and house paint, we soak away the starch for about 10 minutes. According to John Olson, the Science Editor for Cook's Illustrated, "The water has an added benefit. Potato starches gelatinize completely during cooking. The water introduced during soaking improves the creaminess and smoothness by working its way between the strands of gelatin starch."1 In other words, trust them, it makes it good.