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pine rosin potato recipe

Pine Rosin Potatoes

Author: Larry White
Small creamer potatoes are simmered in melted pine rosin until tender, then cooled until the outside hardens so the shell can be cracked and peeled away.
5 from 1 vote

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Servings: 1 Pound
Prep Time: 20 minutes
Cook Time: 45 minutes
Course: Side Dish
Cuisine: American

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

  • Keep the heat on low. Melt the rosin slowly and do not turn the burner above low once it starts simmering.
  • Use dedicated equipment. Rosin hardens onto the pot and tongs, so use tools you are willing to keep for this job.
  • Space the potatoes out. Set them on parchment or newspaper with at least 1 inch between them so the shells can harden without sticking together.
  • Let them cool completely. Wait until they are cool enough to touch before cracking the shell, or the rosin will still be too sticky to peel cleanly.
  • Crack the shell gently. Tap each potato on the counter just enough to break the rosin, then peel it away like a hard-boiled egg shell.
  • Season after peeling. Lightly crush the potatoes, season with salt and pepper, and top with tartare if you want to serve them the way the page suggests.
 

Nutrition

Calories: 349kcal | Carbohydrates: 79g | Protein: 9g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 27mg | Potassium: 1910mg | Fiber: 10g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 89mg | Calcium: 54mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!