Recipe Database
Chef and the Fat Man Blackened Potato Salad
Chef and the Fat Man Blackened Potato Salad
Ingredients
1/4 c plus 2 tsp kosher salt
5 lbs red potatoes, peeled and cut into quarters
1/2 c Hungarian Paprika
1/2 c stone-ground cornmeal
1/4 c dried oregano
2 1/2 Tbs ground cayenne pepper
1 1/2 Tbs freshly ground black pepper
2 tsp garlic powder
2 tsp dehydrated onion
2 Tbs dried thyme
1 Tbs peanut oil, canola oil
4 Tbs 1/2 stick unsalted butter
1 1/2 c top-quality mayonnaise, such as Duke’s or Hellmann’s
1 c plain yogurt
1/2 c finely chopped green onion
1/2 c chopped cilantro (optional)

Instructions
1. fill an 8 quart stockpot with water, add 1/4 cup salt, and bring to a boil over high heat. Add the potatoes and cook until just fork-tender, about 9 minutes. 2. Mix the paprika cornmeal oregano, cayenne pepper, black pepper, the remaining 2 tsp salt garlic powder, dehydrated onion and thyme thoroughly together in a large bowl. 3. Drain the potatoes and let cool completely. Toss half the potatoes in the bowl until they are coated evenly and well with the spice mixture. Transfer to a coarse-gauged strainer or colander and shake off any excess spice mixture. Place in a second large bowl. Repeat with the remaining potatoes and reserve. Discard any excess spice mixture and wipe the first bowl clean. 4. Turn the ventilation fan to high and open all windows. Pour 1 1/2 tsp oil into a 12-inch cast-iron skillet or large sauté pan over high heat and tilt the pan to coat the bottom thinly and evenly. When the oil begins to smoke, add half the potatoes and cook, shaking the pan frequently about 3 minutes. Add 2 Tbs butter and cook for 4 minutes more continuing to shake the pan, until the potatoes are blackened. Transfer to the clean bowl. With a metal spatula scrape up any bits of char and blackened spice that cling to the pan and discard. Add the remaining 1 1/2 tsp oil and tilt the pan to coat the bottom evenly. Add the remaining potatoes and repeat until blackened, then transfer to the bowl. 5. Add the mayonnaise, yogurt green onion and cilantro, I desired, to the blackened potatoes and toss until the potatoes are evenly coated, about 1 minute. 6. Serve immediately, with grilled hamburgers and hot dogs, or refrigerate or up to two days. 7. When serving leftovers that have been refrigerated, bring to room temperature before serving.

Notes
This luscious group of recipes was done at the Big Green Egg Headquarters with Fats in the lead, Chef Fred in charge of the food and Mike Stock running between taking pictures and checking on grilled food. Thanks again to the staff at BGE for a wonderful show. --MikeNote-- be very carefull of the hot skillet handle while it's on the grill....