Fish and chips

Don't be fooled by the title.  This isn't the fish and chips you are thinking of.  This is chips like potatoes chopped and baked that crisp up almost like a potato chip, with fish, just plain, no breading, on top.  Super simple meal and super yummy!
This idea came from Mark Bittman's book the minimalist cooks at home.  So far I'm liking this book.  It is set up so be simple.  Not a ton of ingredients, just simple meals with lots of flavor.  For every recipe he gives a story behind it, the recipe, keys to succes, and with minimal effort ideas (extras to add for more/different flavor, or to add veggies....)  Definitely a book I will continue to investigate while I have it checked out of the library.
This really was super simple.  Aside from peeling and slicing the potatoes, there wasn't an overabundance of work.    I did add one of his with minimal effort suggestions to add garlic (although I was already thinking about doing that when I read it.)    This was a perfect recipe for me.  I had fish in the freezer that I wanted to use, and potatoes in the pantry that I needed to use.
As far as amounts on this recipe - I can't really say too well.  I actually made 2 pans - an 8 X 8 and a 9 X 13 baking side by side.  I had no problem doing this.  I used more potatoes and fish in the 9 X 13 pan and a little less in the 8 X 8 pan.  I'll list the original amounts which say they make 4 servings.

Ingredients

• 4-5 medium potatoes, 2 lbs or more.  (I used 7 or 8?  kind of lost count.)
• 6 Tablespoons butter (I used 8 1/2 or 9) -melted -or use olive oil if you are anti-butter.  
• salt and pepper
• 1 1/2 lbs white fish about 1 inch thick, skinned - in 2 or more pieces.  (original called for cod.  I used mahi mahi.  4 fillets on one pan (about 2-2.25 lbs) and 2 fillets in the other (about 1 lb)

Directions

1. Preheat oven to 400 F.  (I put the butter in the pan and put my pans in the oven to melt the butter I used 4 Tablespoons in the 9X13 and 2 1/2 in the 8X8 -see next note) Peel the potatoes and cut into slices about 1/8 inch thick.  (I cut mine on a mandoline and think they were a bit thinner than 1/8 inch.  
2. Toss the potatoes with 4 Tablespoons of the butter (or just toss in the pan if you already melted the butter in the pan. I'm not sure I'd melt the butter in the pan again.   I loved how the butter browned, but it would be easier to toss the melted butter with the potatoes with my hands which I may opt to do next time.)  Season potatoes liberally with salt and pepper and spread them evenly.  Place pan in the oven.
3. Cook for 40 minutes checking occasionally, until potatoes are tender and have begun to brown. Remove from oven. (This didn't take 40 minutes for me - maybe because my potatoes were thin.  I set my first timer for 15 minutes (they were already in the 3-5 minutes so max 20 min.) when I checked them, they were already tender and starting to brown.  I stirred them because some were stuck together and not as browned and cooked them for a few more minutes (while I got my fish together and melted some butter - maybe 5-10 minutes.)  
4. Turn the oven to broil and make sure to have a top rack 4-6 inches from the heat.  Top the potatoes with fish, drizzle with the remaining butter (I used the last of the first stick I had, and a bit more.)  Season with more salt and pepper.  Broil until fish is done, 6-10 minutes - depending on thickness.  Mine took 10 to have all pieces done.  Keep an eye on it while it broils.  I saw a potato starting to burn because it was kind of sticking up, so I knocked it over to flat with a spatula and it solved that problem.