Choose your cut: fries = peel and slice into 1/4-inch planks, then cut into 1/4-inch sticks. Cubes = peel and cut into 1/2–1-inch chunks. Whole = pierce all over with a fork, no foil. For crispier fries, soak in hot tap water 10 min, drain, then pat completely dry — moisture kills crispiness. Toss fries or cubes with a light coat of oil, salt, garlic powder, paprika, and black pepper. Whole potatoes need no oil. Cook in a single layer; batch if needed.

炸薯条：边缘轻轻变棕色，中心叉子软。他们随着冷却时变脆——拉动当金色时，不要过度炸薯条。方块：整个叉子软的，焦化的至少一个或两个边上的焙烧。整个土豆：叉子或串签以零阻力滑入；皮肤略微脆，肉在轻轻挤时软化（使用烤箱手套）。如果有任何阻力，5分钟增量返回。避免：跳过干燥步骤（导致蒸汽）、拥挤（导致水汪汪）、太多油（导致油腻不均匀焙烧）。立即上菜炸薯条和方块。整个土豆可以静置2-3分钟再上桌。