Instructions

• In a pot, combine 4 cups water and 2 teaspoons kosher salt and bring to a boil. While the water heats, slice 4 medium potatoes (washed) into 1/4-inch-thick rounds.
• Add the potato slices to the boiling salted water and cook about 3 minutes. Drain the potatoes in a colander and let them cool slightly until they are warm but not steaming.
• Place the cooled potato slices in a bowl and toss with 1 cup plain yogurt until each slice is evenly coated.
• In a separate bowl, whisk together 1⅓ cups chicken fry mix, 3/4 teaspoon paprika, and (optional) 2 pinches cayenne pepper.
• Dredge each yogurt-coated potato slice in the seasoned breading mixture, pressing gently so the breading adheres and shaking off any excess.
• Pour 1½ cups vegetable oil (or more if needed to maintain a frying level) into a frying pan and heat to 375°F. Fry the potato slices in small batches for about 2–3 minutes per side, turning once, until golden brown and crisp. Do not overcrowd the pan and allow the oil to return to temperature between batches.
• Transfer fried potato slices to paper towels to drain. Serve warm with your preferred dipping sauce.