Recipe Details

Created by Chef Erick Harcey, Chef-Owner of Missouri’s own Upton 43 and The Dirty Bird, comes a clean-eating dish ready to add some zest to your fall plates. Serving is simple; bowl your pre-boiled Old Bay Potato Stones and drizzle in a delectable Lemon Mayo made from ingredients including lemon juice, salt, honey, mayo plus our McCormick Culinary® Ground Oregano and Ground Black Pepper. For even more zing, serve any side beverages with extra lemon slices.

For the OLD BAY Potato Stones:

  1. 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.
  2. Served with thin salt crust immediately.

For the Lemon Mayo:

  1. Mix all ingredients together in a bowl and set aside.

For Assembly:

  1. Serve OLD BAY Potato Stones in a bowl and drizzle with lemon mayo.
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