Forked And Fried 'taters Recipe

Prepare potatoes

Wash the potatoes thoroughly to remove dirt. Leave the skins on. Cut each potato lengthwise into 6–8 wedges (depending on size) so pieces are roughly 3/4" thick. Pat the wedges dry with paper towels to remove surface moisture.

Season

In a large bowl, combine the kosher salt, black pepper, smoked paprika, and garlic powder. Add the dried potato wedges and toss until evenly coated. Let sit 5 minutes to allow flavors to adhere.

Heat oil

In a large skillet (10–12 inch) over medium-high heat, add the vegetable oil. Heat until shimmering but not smoking (about 350°F if using a thermometer).

Initial fry

Add the potato wedges in a single layer, cut-side down where possible, working in batches so you don't crowd the pan. Fry 4–5 minutes undisturbed until the bottoms develop a deep golden crust.

Turn and finish frying

Using tongs or a slotted spatula, turn wedges and fry another 6–8 minutes, turning occasionally, until potatoes are golden-brown and tender when pierced with a fork (total cook time per batch about 10–13 minutes). If the potatoes brown too fast, reduce heat to medium.

Add butter & herbs

When the last batch is about 2 minutes from done, reduce heat to medium-low and add the unsalted butter to the pan. Once melted, add the chopped parsley, chives, thyme, and lemon zest (if using). Toss or spoon the butter-herb mixture over the wedges to coat and finish cooking for about 1–2 minutes so herbs release aroma and adhere to potatoes.

Drain & season

Transfer cooked wedges to a paper towel–lined tray to drain briefly. While still warm, taste and adjust seasoning with a small pinch of salt if needed. Serve immediately so crust stays crisp.

While potatoes cook, whisk together sour cream (or Greek yogurt), Dijon mustard, lemon juice, and salt in a small bowl until smooth. Refrigerate until ready to serve. Offer on the side for dipping.