Bring a large pot of water to a rolling boil over high heat. Wash and peel the potatoes, then slice them into ¼ inch thick pieces.

Add rock salt to the boiling water and carefully introduce the potato slices. Simmer for about 3 minutes until slightly softened.

Drain the potato slices into a colander and spread them out on a clean surface or baking sheet to cool slightly.

In a mixing bowl, add your choice of yogurt, buttermilk, or sour cream. Coat each potato slice thoroughly with the mixture.

Pour enough oil into a large frying pan to create a depth of about ¾ inch. Heat the oil over medium-high until it shimmers.

Combine the chicken breading mix and paprika in a shallow dish. Roll each yogurt-coated potato in the breading mixture.

Carefully place the breaded potato slices into the hot oil and fry for 2-3 minutes on one side until golden brown.

Flip the slices over and cook for an additional 2-3 minutes until both sides are crispy and golden.

Transfer the fried potatoes to a plate lined with paper towels to absorb excess oil. Serve warm with dipping sauces.