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.
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.
