Ratte potato

Ratte Potato

The Ratte potato is a small, finger-shaped type of potato known for its unique nutty flavor and smooth, buttery texture. It is a popular choice among chefs and food enthusiasts worldwide.

History

The Ratte potato was first cultivated in France during the late 19th century. It quickly gained popularity due to its distinctive taste and versatility in cooking. The Ratte potato is now grown in various parts of the world, including Europe, North America, and Australia.

Characteristics

The Ratte potato is typically small and finger-shaped, with a thin, light-brown skin and yellow flesh. It is known for its unique nutty flavor and smooth, buttery texture. The Ratte potato is also highly nutritious, containing high levels of potassium, vitamin C, and dietary fiber.

Cultivation

Ratte potatoes are typically planted in the spring and harvested in the late summer or early fall. They prefer cool, well-drained soil and require regular watering. Ratte potatoes are resistant to most common potato diseases, making them a reliable choice for home gardeners and commercial growers alike.

Culinary Uses

The Ratte potato's unique flavor and texture make it a versatile ingredient in a variety of dishes. It is often used in French cuisine, particularly in the classic dish Pommes Anna, where it is thinly sliced and layered with butter and herbs. Ratte potatoes are also excellent for roasting, boiling, and making into potato salads.

See Also

• Potato
• Pommes Anna
• French Cuisine

References

• The Complete Book of Potatoes: What Every Grower and Gardener Needs to Know by Hielke De Jong, Joseph B. Sieczka, and Walter De Jong
• The Potato: Botany, Production and Uses by Roy Navarre and Mark J. Pavek

External Links

• The Potato Association of America
• The International Year of the Potato 2008

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  La Ratte