1 ½cupPotato FlakesLike Idahoan Mashed in the dried foods section
1teas salt
1 - 2teas fresh chopped dill
¼teas garlic powder
2teas butter or Extra Virgin Olive Oil
For the Tahini Dipping Sauce
½cuptahini paste
1tbsplemon juice
1teas water or mayoif needed
Salt and pepper
½teas fresh chopped dill
For the Chips
2Idaho® Potatoes russet potatoeswashed
2tbspolive oil
Salt and pepper
2clovesgarlicfinely minced
Instructions
For the Potato Crusted Baked Fish and Chips
Preheat oven to 400 degrees F.
Pat the fish dry with a paper towel and slice into ½” strips.
Combine the potato flakes, salt, dill, and garlic powder in a shallow bowl.
Heat an oven-safe skillet over medium-high heat. Add the butter or other cooking fat and swirl to coat the pan.
Place the halibut in the pan when hot and sear 2 minutes. Flip and slide the pan into the oven to finish cooking, another 8 to 10 minutes, depending on the thickness of your fish. This can be done at the same time as the potato chips are baking.
For the Tahini Dipping Sauce
In a small bowl, whisk the tahini sauce with the lemon juice, water or mayo (if it is on the thick paste like side).
Season with a sprinkle of salt and pepper.
Stir in the chopped dill.
Set aside for serving.
For the Baked Chips
Slice the russet potatoes into thin disks, the thinner the better, ⅛’ thick.
Place the potatoes in a large bowl and toss with salt and pepper, and the minced garlic.
Arrange the potatoes onto baking sheets in single layers (use two baking sheets if needed) and bake for 10 minutes.
Carefully remove from oven, flip the potatoes (Rotate the pans if using multiples) and bake for another 8 to 10 minutes.
For Serving:
Toss the chips on to a paper lined plate and set the potato crusted fish atop. Sprinkle everyone with a bit of salt and more dill. Serve with the tahini dipping sauce and a lemon wedge if desired.