Honestly that timing sounds about right for russets from raw, they're just dense. The real trick is parboiling them first, cuts the time in half. It's like this whole thing where we buy gadgets to save time but then skip the steps that actually make them work, lol. We want the magic button but cooking doesn't really work that way. Toss those parboiled chunks in a little oil and seasoning, they'll get crispy in like 15-20 minutes while you do the eggs.

Yikes, that sounds so painful for your client. Honestly, when you say the developer felt warm, was it just the bottle or the actual mix? I had a bottle go bad once and the liquid itself was almost hot to the touch, like it was reacting in the container. What brand were you using?