MyGuy has achieved almost-perfect oven fries. First he parboils them in the microwave until fork-tender. Next he slices them the long way into thin wedges. Toss 'em with olive oil, slide 'em around on a thick rim baking sheet and the result is pretty good.

BUT!

I bet an even better crunch would happen if one tossed the parboiled wedges with arrowroot or potato starch or corn starch or maybe even tapioca flour.