There is a particular kind of magic in a properly cooked tater. Ask anyone who has ever ordered from Mary Brown’s, the East Coast-born fried chicken chain that planted its flag in Newfoundland and Labrador back in 1969 and has been feeding Canadians ever since, and they will tell you the chicken gets the glory but the taters keep them coming back. Those golden, thick-cut wedges with the seasoned, shattery crust are a fast-food legend in this country. This copycat mary browns taters recipe is our homemade take inspired by that beloved side — a version you can make in your own oven, meal-prep for the week, and enjoy without…