imported>Smartse: Restored revision 1149052742 by Entranced98 (talk): Rvv

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Restored revision 1149052742 by Entranced98 (talk): Rvv

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{{Short description|Variety of potato}}
{{Infobox cultivar
| name = ''Potato'' 'Ratte'
| image = La Ratte.jpg
| image_caption = '''Ratte''' potatoes
| species = ''[[Potato|Solanum tuberosum]]''
| genus = ''[[Solanum]]''
| cultivar = 'Ratte'
| origin = [[Denmark]] or [[France]]
}}
The '''Ratte potato''' (also known as '''La Ratte''', '''La Reine''' '''Ratte du Touquet''', or '''Asparges''') is a small [[potato]] with a unique nutty flavor and smooth, buttery [[Texture (food)|texture]].<ref name=Paul>Paul R. Wonning {{google books|eCxwCAAAQBAJ|Gardener's Guide to Growing Potatoes in the Vegetable Garden: Growing a potato garden for beginners or veterans (2015)|page=27}}</ref> The nutty flavour is said to have come from the types of soils the variety is grown in by the French farmers. This potato has an ovate shape, often with a slight curve and golden speckled skin. The flesh of this potato is a golden yellow and its texture maintains even when cooking.<ref name=":0">{{Cite web|url=http://www.specialtyproduce.com/produce/La_Ratte_Potatoes_5339.php|title=La Ratte Potatoes|website=www.specialtyproduce.com|access-date=2016-12-02}}</ref>

The variety originated in [[Denmark]] or [[France]],<ref name=Paul/><ref>{{cite web |url= http://www.europotato.org/display_description.php?variety_name=Ratte |title=The European Cultivated Potato Database |work=europotato.org |year=2013 |access-date=2013-03-04}}</ref> in the late 19th century and is a favorite of French chefs,<ref name=Paul/> including [[Joël Robuchon]] who used them to make [[Mashed potato|potato puree]]. Other chefs have recommended roughly mashing them or using them in salads or casseroles. The ''New York Times'' reported that its taste "hints richly of hazelnuts and chestnuts".<ref>{{cite web|author=Florence Fabricant |url=https://www.nytimes.com/1996/09/25/garden/french-revolution-in-potatoes-comes-to-america.html |title=French Revolution in Potatoes Comes to America |work=New York Times |date=1996-09-25 |access-date=2014-04-30}}</ref> This variety is known for its excellent texture and flavour, it is normally harvested by hand and low yielding. Because of the low yield and hand harvest this variety fetches a high price and it is known as a boutique potato.<ref name=":0" />

==References==
{{reflist}}

{{commonscat|Solanum tuberosum 'Ratte'}}

{{Potato cultivars}}

[[Category:Potato cultivars]]

{{potato-stub}}

Ratte potato - Revision history

imported>Smartse: Restored revision 1149052742 by Entranced98 (talk): Rvv