Encrusting anything is hard. I usually end up with a decrusted, encrusted piece of chicken or fish every time I try this method of cooking, but this is a no fail recipe. At least, I got it right the first time, so I'm calling it a no fail recipe. I put the fish over a bed of wilted garlicky spinach and had a side of arugula salad with a lemon vinaigrette and a shaving of Parmesan. The potatoes turned out perfectly crispy, and the fish, perfectly flaky! Try it! Here's the recipe.
PS - I didn't use Yukon Gold, I just used a good ol' Russet. And I also don't have a mandolin, so I used a potato peeler to make thin slices.
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