Ratte Potato

If you’re looking for a potato that stands out for its exceptional flavor and texture, you need to meet the ratte potato. Creamy and buttery, this French heirloom variety is a favorite among chefs and home gardeners for good reason.

Often called “La Ratte,” this fingerling potato has a distinct nutty taste and a firm, waxy flesh that holds its shape beautifully when cooked. Its unique qualities make it worth seeking out for your garden and your kitchen.

This potato is easy to identify. It’s small, typically 2 to 4 inches long, with a slightly curved shape that some say resembles a kidney. The skin is thin and light yellow, while the inside is a firm, golden yellow. The real magic happens when you cook it—the texture becomes incredibly smooth and rich.

Why Grow Ratte Potatoes?

You might wonder why you should dedicate garden space to this specific type. The reasons are clear for anyone who values taste and quality.

Superior Flavor: The taste is often described as intensely nutty and buttery, even before you add any butter. It’s a true gourmet experience.
Excellent Texture: Its firm, waxy flesh means it won’t fall apart in salads or roasts, yet it becomes creamy inside when mashed.
Garden Conversation Piece: Growing a historic heirloom variety connects you to culinary tradition and gives you a unique harvest to share.

How to Plant and Grow Ratte Potatoes

Growing ratte potatoes is similar to growing other potatoes, but they do have some preferences. Follow these steps for a successful crop.

1. Sourcing Seed Potatoes

Always start with certified disease-free seed potatoes from a reputable supplier. Do not use potatoes from the grocery store, as they may be treated to prevent sprouting. Order your rattes early, as specialty varieties can sell out.

2. Preparing for Planting

Potatoes need loose, well-draining soil with plenty of organic matter. A week or two before planting, work some compost or aged manure into your bed. They prefer a slightly acidic soil pH, around 5.0 to 6.0. Choose a spot that gets full sun.

3. The Planting Process

Chitting: About a month before your last frost date, place your seed potatoes in a cool, bright spot to encourage short, sturdy sprouts.
Cutting: If your seed potatoes are large, you can cut them into pieces, ensuring each piece has at least 2-3 “eyes” or sprouts. Let the cut pieces cure for a day or two to form a callus.
Planting: Plant after the danger of hard frost has passed. Dig trenches 4 inches deep and 3 feet apart. Place seed pieces 10-12 inches apart in the trench, eyes facing up. Cover with soil.

4. Care During the Season

As the plants grow to about 6 inches tall, begin “hilling.” Mound soil around the stems, leaving just the top leaves exposed. This protects the developing tubers from sunlight (which turns them green and toxic) and supports the plant. Repeat hilling every few weeks. Keep soil consistently moist but not soggy.

Harvesting Your Ratte Potatoes

You have two harvest options, depending on what you want.

New Potatoes: For tender, thin-skinned potatoes, gently dig around the plants about 2-3 months after planting, once the plants have flowered. Take a few from each plant and let the rest continue growing.
Mature Storage Potatoes: For your main harvest, wait until the plant vines have completely died back. Then, use a garden fork to carefully lift the entire plant, sifting through the soil for all the tubers. Be gentle to avoid bruising.

Curing and Storing Your Harvest

For storage potatoes, curing is a critical step. Brush off excess soil (don’t wash them) and let them cure in a dark, well-ventilated place with high humidity (around 85-95%) for 10-14 days. This thickens the skin and heals minor nicks. After curing, store them in a cool, dark, and dry place like a root cellar or basement. Properly cured rattes can store for several months.

Cooking with Ratte Potatoes

Their unique texture makes them incredibly versatile. Because they hold their shape so well, they are perfect for dishes where you want distinct potato pieces.

Roasting: Halve them, toss with oil and herbs, and roast until crispy outside and creamy inside. Their flavor really shines here.
Salads: Their firmness makes them the ultimate potato salad potato. They won’t get mushy in dressing.
Boiling/Steaming: A simple steam with a sprinkle of salt and a pat of butter is all you need to appreciate their natural taste.
Mashing: They make a remarkably smooth and flavorful mash, though you may want to leave the skin on for extra texture and nutrients.

Avoid using them for soups where you want the potato to completely break down, as they will retain some firmness. That’s actually a benefit for stews, where you want the chunks to stay intact.

Common Pests and Problems

Like all potatoes, rattes can face a few challenges. Keep an eye out for these common issues.

Colorado Potato Beetle: Hand-pick the orange larvae and adults off plants. For severe infestations, use an organic pesticide like spinosad.
Late Blight: This fungal disease caused the Irish Potato Famine. Ensure good air circulation, water at the soil level, and remove affected plants immediately.
Scab: Causes rough patches on the tuber skin. Prevent it by maintaining a lower soil pH and ensuring consistent moisture.

Crop rotation is your best defense. Don’t plant potatoes in the same spot more than once every three to four years. This helps prevent a buildup of soil-borne diseases.

Finding Ratte Potatoes if You Don’t Grow Them

If you don’t have the space to grow your own, you can still enjoy them. Look for ratte potatoes at farmers’ markets, specialty grocery stores, or high-end food shops, especially in late summer and fall. They are often sold in small nets or baskets. When selecting, choose firm potatoes with tight, unblemished skin and no green tinge.

They are usually more expensive than standard potatoes, but their flavor justifies the cost for a special meal. Once you try them, you’ll understand the difference.

FAQ About Ratte Potatoes

What do ratte potatoes taste like?
They have a distinct, rich flavor often described as nutty and buttery, with a dense, creamy texture when cooked.

Are ratte potatoes the same as fingerling potatoes?
Ratte is a specific type of fingerling potato. All rattes are fingerlings, but not all fingerlings are rattes. The name refers to this particular heirloom variety.

What’s the best way to cook ratte potatoes?
They excel in any preparation where their texture can shine: roasting, pan-frying, steaming, or in salads. Simple preparations that highlight their natural flavor are best.

Can I substitute ratte potatoes with another kind?
For similar texture, look for other waxy fingerling varieties or Yukon Gold potatoes. However, the unique, rich taste of a ratte is hard to perfectly replicate.

Why are my homegrown potatoes smaller than expected?
Potato size can be affected by soil compaction, inconsistent watering, heat stress, or not enough nutrients. Ensure loose soil and steady moisture thoughout the growing season for the best yield.

Adding ratte potatoes to your garden or your menu is a simple way to enjoy a truly special ingredient. Their cultivation is rewarding, and their culinary performance is outstanding. With a little care, you can have a harvest of these gourmet tubers that will make your meals memorable.