do you mean you don't actually want them fried but just gently cooked in fat?

crispy means that at least the surface has cooked out all the water so it goes hard

most people consider them to be undercooked if they haven't got a little dry crust on the outside

in proper kitchen technique, what you do is you cook it soggy first, at like 100-120 (just above boiling) until it gets *soggy* and then you throw them in at like 170-200'C and give them a crisp outside so they crunch a bit

so you probably have got to like it made by some lazy asses who don't bother to wait to do the second phase

it happens. plenty of places cooked it that way until the 00s in australia, one pass, long enough to cook the taters but not long enough to crispy