John,

My family prepared rosin potatoes back in the ’50s and ’60s by boiling
rosin in a large cast iron pot suspended from a tripod over an open
fire. The potatoes are tossed in and cooked for an hour to an hour and
a half. Then pull them out with large tongs, wrap in newspaper twisted
at both ends, slice through the middle, and eat with a spoon.
By holding on to the twisted part of the newspaper its almost like

eating an ice cream cone with a spoon. Add butter, salt, pepper,
chives, sour cream..to taste.

I have the pot, tripod and tongs.any idea where I can get bulk rosin?

Happy Holidays,

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