Old Bay Potatoes Recipes

Steps:

• Peel, cut and quarter potatoes.
• Add potatoes to boiling water, seasoned with the 1/4 cup of old bay.
• Boil until tender.
• Drain potatoes.
• Mash potatoes with potatoe masher.
• Add 1/4 tsp old bay, butter, mayo, parmesian cheese and milk (may use more or less milk, depending on how creamy you like your taters).
• Serve Warm and ENJOY!

Steps:

• Wash and quarter potatoes and place in a saucepan.
• Add 3 tbsp Old Bay, cover with water and bring to a boil.
• Boil until potatoes are tender.
• Drain potatoes in a colander and then return to pot.
• Add butter and toss until butter is melted.
• Sprinkle with 1/2 tbsp of Old Bay (or more).
• Enjoy!

Steps:

• Clean potatoes well and remove any bruised or pitted sections. Don't remove skin.
• Slice potatoes in half, then in thirds to create wedges.
• Soak potatoes in a large bowl of water for at least a half hour and up to two hours. This helps eliminate some of the starch. NOTE: You can skip this step if time is an issue, but they always come out better for me when I soak them for awhile.
• Preheat oven 475°F.
• Place wedges on ungreased cookie sheet with skin side down.
• Sprinkle on salt, Old Bay seasoning, and top with chopped fresh dill (if using).
• Flip potatoes over onto one side.
• Bake potatoes 30-45 minutes at 475F or until golden and bubbly on outside, tender on inside. (Flip onto other side after 15-20 minutes of cooking.).
• Note: Be sure that potatoes are brown and crispy before removing from oven. I've found that it's hard to overcook these, but easy to undercook.
• Topping suggestions: ketchup, dijon mustard, ranch dressing, sour cream, barbeque sauce, or honey-mustard. (You can add extra salt if that's what you like).
• Enjoy these as you would french fries without all the grease and sodium!