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.

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IngredientsQuantities
OLD BAY Potato Stones
Potatos, small 1 lb
Water 2 cups
Sea salt 1 tsp
Old Bay Seasoning 2 tbsp
Lemon Mayo
Mayo 1 cup
Lemon juice and zest 1 tbsp
Club House Oregano Ground 1 tsp
Billy Bee Liquid White Honey 1 tsp
Salt, to taste 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp

Instructions

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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