Food Culture of the South
recipe 
1 pound creamer potatoes
1 pound pine rosin
Ingredients
steps
- In a large pot you don’t intend to use for anything else, heat rosin over low heat until it is fully melted and simmering. (Resist the urge to increase heat so the rosin will melt faster.) Gently add potatoes and cover with a lid. Boil potatoes, about 30 minutes.
- While potatoes are cooking, lay several layers of newspaper across a large surface. Using a wooden spoon, pull potatoes from rosin and lay on newspaper. Let rest until cool to the touch, then peel away rosin layer like a hard boiled egg shell, discarding rosin.
- Suggestions for serving potatoes: sautéed with butter and herbs, lightly crushed and tossed with butter and cheese, topped with crème fraîche and caviar.
Date Published: 08.29.18
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Recipe by
Sean Brock of Nashville, Tennessee
Comments 3
Please do not tell people to test the rosin potatoes with a fork for tenderness. Puncturing the potatoes for fork tenderness is a huge mistake. Rosin is a toxic chemical that will cook potatoes to an excellence that will not be appreciated cooked any other way. Puncturing the potatoes will allow the chemicals into the potato and make them inedible. I have never heard of wrapping the potatoes in newspaper then peeling the “skin”. Please do not instruct people to cook if you have not had the proper training. I am certified to run a commercial kitchen.
When cooking rosin potatoes, if you use the test of poking them with a fork you have made them inedible.. Please do not do this!!!!!!!!
Hi Judy, thanks for voicing your concerns here! We’ve passed them along to the chef. We also removed the phrase “fork tender” as this could have been interpreted to pierce with a fork.