OLD BAY Potato Stones with Lemon Mayo
|OLD BAY Potato Stones|
|Potatos, small||1 lb|
|Sea salt||1 tsp|
|Old Bay Seasoning 680 g||2 tbsp|
|Lemon juice and zest||1 tbsp|
|Oregano Ground 350 g||1 tsp|
|Liquid White Honey 250 g||1 tsp|
|Salt, to taste||1/2 tsp|
|Pepper, Black Ground 540 g||1/2 tsp|
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.