On 9/18/2013 5:14 PM, jmcquown wrote:
> Ah ha! I knew rosin baked potatoes had been discussed before here,
> but it was *many* years ago:
>
> http://bigspud.com/files/pbakedresin.htm
>
> I just happened to be flipping through a cookbook called 'Bayou
> Cuisine'. (It belonged to my mother, probably given to her. She
> wasn't particularly interested in cooking.)
>
> Anyway, it says to melt 10-15 lbs. of rosin/resin in a deep cast iron
> kettle. When melted and bubbling lightly drop in potatoes of medium
> to large size. After 45 minutes to an hour the potatoes rise to the
> surface and are cooked another 15 minutes. Remove with iron tongs and
> place on a piece of heavy butcher paper, or newspaper, which is
> twisted around it to form a jacket. Cut through the paper and potato
> and serve it topped with butter, salt & pepper.
>
> So, they aren't really "baked", they're boiled in pine rosin/resin. I
> remember having one of these "baked" potatoes these *many* years ago
> at Cracker Barrel.
>
> I wouldn't have any idea where to buy pine rosin/resin if I were so
> inclined to make something like this. Still, it's an interesting
> cooking concept.

I first read about resin potatoes in the Joy of Cooking. The LA Times
has that recipe online:

http://articles.latimes.com/1990-02-...fo-677_1_rosin