Ratte

Type: Second early / salad

Good for:
•    Boiling, steaming, salads

Resistant to:
•    n/a

Susceptible to:
•    n/a

Ratte has flavour and cooking qualities similar to Pink Fir Apple.  It has long shaped tubers with white skin and yellow flesh. It has a quite distinctive chestnut flavour and it’s the most delicious when boiled or steamed, hot or cold.
Ratte, also known as La Ratte de Paris, La Reine Ratte du Touquet, or Asparges, dates back to the mid 19th Century with accounts of a potato with excellent flavour. But by 1934 the potato had all but become extinct due to degeneration of the seed. In 1965, a French Agronomist found the La Ratte growing in a garden and began to nurture the potato back into production. But it was not until 1988 that the potato was introduced to Paris with rave reviews and has since become a staple in French cuisine.