On 11 Apr 2005 01:15:04 +0200, in rec.food.cooking, Wayne Boatwright
wrote:

>
>It's "rosin" not "resin". You'll find plenty of hits searching for "rosin
>potatoes". These were very popular when I lived in Memphis in the 1950s.
>Here'a an example...
>
>In a cast iron kettle (or rosin cooker) put 2 to 5 pounds raw rosin and
>bring to boil. Scrub potatoes completely. Idaho Bakers are preferred. Drop
>in potatoes. When done, they come to the top. Remove with tongs and wrap in
>5 or 6 thicknesses of newspaper. Roll up and twist each end. To serve,
>slice open newspaper and potato together with a sharp knife. Be careful,
>overheated rosin could possibly combust and burn.

And my grandfather made them pretty often in Miami, Florida in the 1950s,
they were delicious! He did it the same way as you describe above.

Doug
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