A baked potato as in cut into french fries? If so you can do it two ways. Either cook them for a few minutes at 360-375 degrees until golden brown or you can make them like pomme frites (sp?) which are Belgian style french fries and popular in NYC where you cook them at a lower temp like 300-315 until they are cooked but not golden brown. I think you drain them well on a paper towel or even use a salad spinner. Then when all batches are done you crank the heat up to 375 and fry again for a crisp golden brown finish.

You need to make chicken wings. Either naked without drenching in flour or dust lightly in flour and deep fry at 375 until golden brown. Then you make the sauce and toss them in it. Traditional buffalo sauce is like 1 to 1 butter and hot sauce. I like to use much less butter and add a splash of lemon juice. Then you can play with this basic recipe adding honey, terriaki, a sauce that is spicier than hot sauce like Dave's Insanity sauce for extra hot wings.....

Some keys to deep frying, water is the enemy of the oil, making the oil break down more quickly so make sure you pat things dry if wet. Also, if you overcook the food that is when it becomes greasy because once all the water leaves the food, the oil can penetrate more deeply into the food and make it soggy. If you like salt, after it comes out of the fryer that is when to do it while still hot. A lot of things will float to the top when done. Cook in small batches because things need room and when you add too much it drops the oil temp too quickly.

Slip's recipe sounds good.