The Elusive Roots of Rosin Potatoes
7 hours ago
- #food origins
- #Southern cuisine
- #culinary history
- Caroline Hatchett explores the origins of rosin potatoes, a Southern culinary oddity, tracing them back to turpentine camps.
- Rosin potatoes are cooked by boiling them in rosin, a byproduct of pine tree resin, resulting in a unique texture and flavor.
- The dish gained popularity in the 1950s and was featured in cookbooks like James Beard's 'Treasury of Outdoor Cooking' and 'The Joy of Cooking'.
- Despite its impracticality and noxious fumes, rosin potatoes were served in restaurants like Cracker Barrel and Art’s Steakhouse.
- Chef Sean Brock highlights the intense potato flavor achieved through rosin cooking, likening it to sealing in the potato's natural aromas.
- The true origins of rosin potatoes remain unclear, with no definitive evidence linking them to turpentine camps despite popular belief.
- Historical research suggests rosin potatoes may have German roots, originating in Cincinnati breweries where pitch (a similar substance) was used.
- The dish's popularity waned after World War I due to anti-German sentiment and Prohibition, but it resurged in the mid-20th century.
- Rosin potatoes symbolize a blend of cultural influences and Southern ingenuity, despite their disputed origins.
- Caroline Hatchett's investigation reveals how food myths can shape regional identity and nostalgia.