• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch pieces. • Toss potatoes on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (You’ll finish the potatoes in Step 4.)

• While potatoes roast, trim and discard bottom 1 inch from asparagus. Zest and quarter lemon. Roughly chop parsley. • Place sour cream in a small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Toss asparagus on a second baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on middle rack until asparagus is tender, 10-12 minutes.

• Meanwhile, pat trout* dry with paper towels. Season all over with salt and pepper. • Heat a large drizzle of olive oil in large, preferably nonstick, pan over medium-high heat. Add trout, skin sides down; cook until skin is crispy, 3-4 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. • Transfer to a plate. Top trout with a drizzle of olive oil and juice from one lemon wedge (two wedges for 4 servings). Sprinkle with lemon zest and half the parsley.

• To a medium bowl, add remaining parsley, 1 TBSP olive oil, and juice from one lemon wedge (2 TBSP olive oil and juice from two lemon wedges for 4 servings); whisk to combine. Add potatoes; toss until evenly coated. Taste and season with salt and pepper. • Divide potatoes, asparagus, and trout between plates. Drizzle everything with sour cream. Serve with remaining lemon wedges on the side.