Fried whole potato, anyone?

October 11, 2006 11:51 AM

A neighbor was telling me of a restaurant in Missouri, whose "baked" potatoes were very popular. Turns out they're deep fried. Has anyone tried such a tuber, and what did you think?
posted by JABof72 to food & drink (12 comments total)

Probably they were resin potatoes. They sound dreamy, if a bit disturbingly resinous.
posted by GuyZero at 12:12 PM on October 11, 2006

AKA rosin potatoes. I tried to find that link earlier, but couldn't because I has the name wrong.
posted by GuyZero at 12:26 PM on October 11, 2006

What exactly is the "resin" made out of? What do they taste like?
posted by RustyBrooks at 2:01 PM on October 11, 2006

So, I have never had one. Though I am on the lookout.

The resin is pine resin AKA pine tar AKA pine sap. Not a very appealing substance to eat, but apparently non-toxic. You get 10 to 25 pounds of the stuff, bring it to a boil where presumably it is extremely hot. I don't really know what the melting/boiling points of pine sap are. But once it's hot, you drop the potatoes in. They sink. Twenty-some minutes later, the potato floats to the surface. Get it out without burning yourself, let it cool a bit and there you have it. Well, cut it open and then there you have it.

Pointers to restraunts that still serve this delicacy are welcome!
posted by GuyZero at 2:09 PM on October 11, 2006

The guy gives an address to get some in the article. Mefi Potato Meetup at my place?
posted by RustyBrooks at 2:14 PM on October 11, 2006

(to get some resin that is)
posted by RustyBrooks at 2:14 PM on October 11, 2006

so they are fried in basically the same stuff we used to smush into our pointe shoes to keep from slipping? and this is a good thing?

i am all for fried potatoes, but this sounds yucky..
posted by domino at 2:43 PM on October 11, 2006

domino writes "so they are fried in basically the same stuff we used to smush into our pointe shoes to keep from slipping? and this is a good thing?

"i am all for fried potatoes, but this sounds yucky.."

domino, have you ever tried retsina? It can be quite tasty. Pine flavoring is essential (pun intended) in pesto as well.
posted by Araucaria at 3:32 PM on October 11, 2006

This sounds delicious, and incredibly dangerous to boot. Count me in!
posted by Lord_Pall at 4:37 PM on October 11, 2006

Mmm. Starch.
posted by oxford blue at 4:50 PM on October 11, 2006

Previously...
posted by mzurer at 5:32 PM on October 11, 2006

Hm. Having answered both questions, you'd think I'd have remembered that one.
posted by GuyZero at 5:49 AM on October 12, 2006