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La Ratte potatoes are small to medium in size and are oblong, ovate, and have a slight curve with an irregular bumpy shape. The smooth, golden skin has a few shallow eyes and is speckled faintly with tan and dark brown spotting. The flesh is firm, waxy, dense, and golden yellow. When cooked, La Ratte potatoes are soft and tender and offer buttery flavors with pronounced nutty undertones of hazelnut.
Seasons/Availability
La Ratte potatoes are typically available year-round, with peak season in the spring and summer.
Current Facts
La Ratte potatoes, botanically classified as Solanum tuberosum ‘La Ratte,’ are a fingerling variety sought after for its excellence in both flavor and texture. Also known as Ratte, Asparges, and La Reine, this French heirloom variety is hand harvested and has come to be known among chefs as a boutique potato that fetches a high price in the marketplace.
Nutritional Value
La Ratte potatoes are an excellent source of potassium, vitamin C, starch, and fiber.
Applications
La Ratte potatoes are best suited for cooked applications such as roasting, sautéing, boiling, and braising. La Ratte potatoes hold their shape well when cooked which lends them to be a perfect salad potato. Boiled and pureed they make an exceptional base for soups and sauces, and they can also be sliced and roasted and served with lemon peel, herbs, olives, or parsley. Complimentary flavors include thyme, tarragon, endive, shallots, garlic, browned butter, cream, Dijon mustard, red wine vinegar, champagne vinegar, truffle oil, capers, and bacon. Due to the La Ratte potato’s delicate nature, it does not store as long as other fingerings. Store in a cool, dry and dark location until ready to use. Do not refrigerate as this can negatively impact the flavor and texture of the La Ratte and cause it to deteriorate quickly.
Ethnic/Cultural Info
The La Ratte potato never experienced widespread commercial success until it became a choice potato by high-end chefs of France. Chef Joel Robuchon is known to use them to make his signature puree, and Chef Christian Constant of the Hotel de Crillon serves them mashed roughly. Their popularity is not limited to France, as Chef Charlie Trotter of Chicago’s Charlie Trotter, Chef Terrence Brennan of Picholine, and Chef and owner Fernando Maschi of Il Mulino in New York are all said to be fans of the La Ratte as well.
Geography/History
According to the European Cultivated Potato Database, the La Ratte potato is considered to be native to both Denmark and France and was first cultivated in the 19th century. By 1934, however, the La Ratte nearly disappeared from the potato market as a result of degeneration of the seed. In 1965 the La Ratte potato was reintroduced, and since its return to the market, the La Ratte has achieved a niche following. One of the first growers to popularize the La Ratte potato in the United States was potato and onion farmer James Huston in Oregon. He read of a French farmer named Jean-Pierre Clot who was selling his La Ratte potatoes to the high-end chefs of Paris. Mr. Huston ordered plants from Mr. Clot and had them sent to the United States Agriculture Department laboratory for breeding to create a commercially viable version of the La Ratte. Today the La Ratte potato can be found at specialty markets in North America and Europe.
Farmers Market under the Eiffel Tower in Paris…La Ratte potatoes are small to medium in size, oblong, and slightly curved with a bumpy shape. Their smooth, golden skin features faint speckles of tan and dark brown as well as shallow eyes. Inside, their golden yellow flesh is firm, waxy, and dense. When cooked, these potatoes become soft and tender, delivering a buttery flavor accompanied by distinct hazelnut undertones that make them a unique and prized ingredient in many culinary dishes.
Ratte potatoes in season at a supermarket in Paris. …La Ratte potatoes hold their shape well through various cooking methods like boiling, roasting, sautéing, and braising, making them highly versatile. They can be paired with flavors such as tarragon, thyme, garlic, browned butter, Dijon mustard, or champagne vinegar to create dynamic dishes. However, these delicate potatoes should be stored in a cool, dry, dark place—not refrigerated—to preserve their flavor and texture.
Chino's vegetable shop…La Ratte potatoes, botanically recognized as Solanum tuberosum ‘La Ratte,’ are a French heirloom fingerling variety prized for their exceptional flavor and texture. Also referred to as Ratte, Asparges, and La Reine, these boutique potatoes are hand-harvested and highly valued by chefs. Rich in potassium, vitamin C, starch, and fiber, they not only elevate culinary creations but also provide noteworthy nutritional benefits.
Star Route Farms
The La Ratte potato, native to both Denmark and France, was initially cultivated in the 19th century but nearly disappeared by 1934 due to seed degeneration. It was reintroduced in 1965 and later gained popularity in the U.S. thanks to farmer James Huston. Inspired by French farmer Jean-Pierre Clot, Huston developed a commercially viable version, which brought this gourmet potato to specialty markets in North America and Europe.
Fresh La Ratte Fingerling potatoes are available at Union Square Green Market from Philips Farm in New York…La Ratte potatoes have gained fame among high-end chefs worldwide. In France, Chef Joel Robuchon uses them for his signature puree, while Chef Christian Constant serves them roughly mashed at the Hotel de Crillon. Their appeal spans outside France, with renowned chefs like Charlie Trotter in Chicago, Terrence Brennan of Picholine, and Fernando Maschi of Il Mulino in New York all favoring this unique fingerling variety.
Mountain Sweet Berry Farm
PO Box 667 Roscoe NY 12776
(607) 435-1083
mountainsweetberryfarm.com
La Ratte potatoes are ideal for various cooked dishes, holding their shape well when roasted, sautéed, boiled, or braised. They're perfect for salads and make an excellent base when boiled and pureed for soups or sauces. Pair them with flavors like thyme, garlic, browned butter, truffle oil, or bacon. Store them in a cool, dry spot—not the fridge—to maintain their delicate flavor and texture.
Norwich Meadow Farms
105 Old Stone Rd. Norwich, NY
Famous French potatoes grown in New York!...La Ratte potatoes are a French heirloom variety known for their exceptional flavor and creamy texture. They are often called Ratte, Asparges, or La Reine. These boutique potatoes are highly prized among chefs and are hand-harvested, which contributes to their premium reputation. In addition to their culinary qualities, they are rich in potassium, vitamin C, starch, and fiber, making them a nutritious option.
Nature’s Fresh IKE
Central market of Athens Y 12-13-14-15-16-17
00302104831874 [email protected]
La Ratte potatoes are originally native to both Denmark and France, first cultivated in the 19th century. By 1934, they nearly vanished from the market due to seed degeneration, but were reintroduced in 1965. In the U.S., farmer James Huston helped popularize them by working with a French grower, Jean-Pierre Clot. Today, La Ratte potatoes are prized globally, especially at specialty markets in North America and Europe.
Marche Rue Mouffetard
139 Rue Mouffetard 75005 Paris
La Ratte potatoes, once less commercially prominent, gained popularity thanks to high-end chefs. In France, Chef Joël Robuchon uses them for his signature purée, while Chef Christian Constant serves them roughly mashed. Their appeal extends internationally, with fans like Chef Charlie Trotter in Chicago, Chef Terrence Brennan of Picholine, and Chef Fernando Maschi of Il Mulino in New York.
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