This recipe was created for Club House for Chefs by: Erick Harcey, Chef Owner of Upton 43 and The Dirty Bird in Minneapolis, MN.
For the OLD BAY Potato Stones: Bring to boil and cook until water is evaporated. As the water reduces and is “au sec” in the pan it will start to make a salt crust around the potatoes. Served with thin salt crust immediately
For the Lemon Mayo: Mix all ingredients together in a bowl and set aside.
For Assembly: Serve OLD BAY Potato Stones in a bowl and drizzle with lemon mayo.
