Baked Potato with Smoky Eggplant-Lentil Puree and Indian Spiced Butter

I am indebted to the superb Joy of Cooking, but one of its recipes made me sit back in horror: potatoes baked after being covered in “rosin” (“rock rosin” from “any dance supply store”) touted as being “far superior” to any other baked potato because cooking the potatoes in the rosin produces a much “flakier” result. Such claims have to be taken seriously by any lover of baked potatoes, but do they really mean “rosin” as we know it?

They do say not to eat the skins—I should h