Pine rosin potatoes have deep roots in the southern culinary landscape. Almost forgotten, I didn’t learn about them until my late 30s. It was a technique that emerged towards the end of an era in which large numbers of pine trees were bled for their contents and used in everything from cleaning products to woodworking.
Rosin is the residue left after the pitch is cooked to remove turpentine. It’s said that the pine workers started cooking their potatoes in the rosin, which left a delicate and ultra-fluffy potato.
Cooking potatoes in rosin was also a preservation technique, as when the rosin hardens, it creates a hard shell coating and protects the potatoes. With this hard shell that forms on the outside, the potatoes steam inside of the rosin and stay warm for quite some time.
Pine rosin potatoes did enjoy its time in the mainstream culinary scene for a short while. Cracker Barrel served them from the 1980’s to the early 1990’s.
And don’t worry, these potatoes don’t have a strong pine taste at all. They have a faint pine essence that pairs well with the earthy-tasting potatoes.
Pine Rosin Potato Notes:
- Take extra care while working with the melted rosin. It is very sticky.
- Use a pot and tongs that you will fully dedicate to preparing rosin potatoes. The rosin will dry and harden onto your equipment.
- For serving, I like to lightly crush the potatoes, season with salt and pepper, then top with a spoonful of tartar.
- If you’re feeling extra fancy, brush the potatoes with a little pine nut oil before eating. It pairs very well with the potatoes.
What to serve with Pine Rosin Potatoes
I’m partial to serving these potatoes with venison. So here are a few of my favorites below, ranging from venison steaks to ground venison.
- Venison Chops
- Venison Wellington
- Venison Neck Roast
- Oven Roasted Venison Tenderloin
- Chicken Fried Venison
Lastly, if you make this pine rosin potato recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Pine Rosin Potatoes
Ingredients
- 2 pounds of pine rosin
- 1 pound creamer style potatoes
- medium-large sized pot
- tongs
- parchment paper or newspaper
Instructions
- Heat the rosin over low heat until melted and bring it to a simmering. Do not raise the temperature higher than low.
- Carefully add the potatoes and cover with a lid. Simmer until tender, about 30-45 minutes.
- While potatoes are cooking, lay parchment paper or newspaper on a surface large enough to hold the potatoes spaced out by at least 1 inch .
- Using tongs, remove the potatoes from rosin and lay onto the parchment paper ensuring they are spaced out. Let rest until cool to the touch (they will be hardened).
- Gently tap the potatoes on the counter to crack the rosin shell. Peel away the rosin layer like you would a hard boiled egg shell. Throw away the rosin shells.
NOTES
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
