Old Bay Potato Stones with Lemon Mayo
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| Ingredients | Quantities |
|---|---|
| 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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