OLD BAY Potato Stones with Lemon Mayo

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
OLD BAY Potato Stones
Potatos, small 1 lb
Water 2 cups
Sea salt 1 tsp
Old Bay Seasoning 680 g 2 tbsp
Lemon Mayo
Mayo 1 cup
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.

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