The article says the potatoes bubble and eventually float to the top as water is released. So surely some other volatile compounds could be released too? Perhap

The article says the potatoes bubble and eventually float to the top as water is released. So surely some other volatile compounds could be released too? Perhaps compounds cannot be dissolved in the rosin as they are in a pot water? But then why is it better than regular baking? Sous vide would certainly trap everything, but then again, we want a potato that is ultimately dry on the outside. What if instead of rosin we used something safer and more available, like a cooking oil? I bet deep fried potatoes would taste quite good! :-P