I get there is an efficiency factor but it doesn’t take more time at home to par boil before frying, it’s just reversing the order. Instead of frying then steaming, you steam then fry and get a much crispier skin on it, so why is this never recommended?
I put them in a pan with some oil and some water, bring to a boil, let the water boil off, then fry to crispen up the outside.
I’m pretty sure this is the instructions on all the packages I’ve looked at.
Yep, this is all the grocery store ones that I’ve seen. Except Trader Joe’s, which goes exact reverse.
The trader Joe’s are how I learned to cook them!