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.