Drain the potatoes and peel them. Each plant will produce about 62 potatoes weighing a total of 1 kg (about I often use the French La Ratte potatoes for for these kind of potato salads, their taste is nutty and buttery and the skin is very thin. It also offers a healthy amount of vitamin C and potassium. Even though they’re Danish, their legacy is definitely French as Rattes are the chef’s choice for famous French dishes and rich potato purees. Add the potatoes and turn in the hot oil. It's certainly possible that I've missed them somewhere at a "fancy" brick & mortar store, especially around such a potato-friendly holiday as Thanksgiving, but on the other hand, they're also definitely not commonly found even at those. sea salt and feshly ground pepper. Arrange the potatoes in a single layer on the baking sheet. Read the La Ratte Potatoes at stores in L.A.? When harvesting new potatoes work carefully to disturb the plants as little as possible. […]. Its smooth, buff-colored skin cloaks golden-yellow flesh. They are popular with chefs in America. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 30 minutes. La Ratte, also known as Asparge potato or La Reine du Touquet. Crispy Fingerling La Ratte Potatoes. Roast Conventional oven 220 C, fan assisted 200 C, Gas 7 Peel and wash then cut the potatoes into even sized peices. They have good flavour hot or cold; to some people they taste almost nutty. La Ratte potatoes are great for roasts, soup base, sauce, and potato salad. Heat 4 tbls of vegetable oil in a roasting tin. Put the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. See our blog for some recipe inspiration: Cawl, Roasted Pink Fir Apple & La Ratte with Wild Garlic Pesto. Lay the meat out flat on the kitchen top and spread with the ricotta-spice mix, leave a 2 cm / 3/4″ rim all the way round. Recipe. 3 tbsp extra-virgin olive oil Ingredients: 1 lb La Ratte de Paris potatoes, quartered lengthwise 3 tbsp extra-virgin olive oil 1 tbsp nutritional yeast 1 tbsp chopped fresh flat-leaf parsley sea salt and feshly ground pepper Directions: Preheat the oven to 350°. All content © 2021 Meike Peters | eat in my kitchen. Add a patch of La Ratte potatoes to your garden for a little variety and a lot of flavor. Par boil for 10 mins. This variety can be found in our Fingerling Trio (a selection pack of our most popular French fingerling varieties) and our Mixed Exotic Selection Box – the perfect way to try some of our more interesting potatoes. Princess La Ratte Fingerling Potato. La Ratte potatoes have yellow skin and flesh, with a slightly irregular shape. Serves 4–6 people. La Ratte, also known as Asparge potato or La Reine du Touquet. The flesh is firm, waxy, dense, and golden yellow. Arrange the potatoes cut side down on a heavy baking sheet lined with foil. 1 lb La Ratte de Paris potatoes, quartered lengthwise Austrian Crescent Potatoes Peel and lightly crush with a fork, then fold through the browned butter reserved from step 1, and the remaining 50g of butter. The La Ratte potato dates back to the mid 19th Century with accounts of a potato with excellent flavour. Bake 15 to 20 minutes, or until the flesh is tender (baking time will depend on the size of potatoes). The La Ratte has a hazelnut flavor and a creamy texture unlike any other potato, but must be cook properly. Plastic bag: Put some holes in the bottom of a plastic bag (for drainage) and half fill it with a mix of 1/3 compost, 1/3 good garden soil and 1/3 sand (or 1/2 sandy soil and 1/2 compost). A specialty, gourmet Potato from France, it has a subtly sweet, nutty flavor reminiscent of hazelnuts and chestnuts. Equally they are delicious as salad potatoes or in casseroles and stews, as they keep their shape in cooking. As the plants … Join the discussion today. Roast until tender and lightly browned, about 30 minutes. I don’t even peel them, I just clean them with a vegetable brush and cut them in half when they are cooked. Set the oven to 200°C / 390°F (fan-asssited oven). If you leave them in the oven for too long, they become bitter, and this can happen within seconds! The seed tubers are spaced 30cm (12in) apart for earlies and 37cm (15in) for maincrop varieties in rows 24in (60cm) apart for earlies and 75cm (30in) apart for maincrop. The recipe from The Complete Robuchon cookbook sounds straightforward, calling for only four ingredients and just 50 minutes to prepare and cook. Its thin … He brushed the inside of the bread with this flavoured oil that we created by heating up a dish of olive oil and orange peel in the oven. Make sure each cube has at least two eyes on it. Add the spinach leaves, cover the pan and cook until the spinach has lost some of its liquid, about 3 minutes. 10. Cover your potatoes with cool water, bring to a boil, and cook for about 15 mins or until fork tender. This potato has an ovate shape, often with a slight curve and golden speckled skin. Using a mandolin or sharp knife, carefully cut the potatoes into very fi ne 3mm slices. Cook the potatoes in salted water until tender, around 8 minutes. The flesh is firm but buttery and tender. The nutty flavour is said to have come from the types of soils the variety is grown in by the French farmers. If a knife or fork passes easily through the La Ratte de Paris then it is over-cooked. Serve with asparagus tomato salad or a light potato salad. https://www.bbc.co.uk/food/recipes/dauphinoisepotatoes_90205 But by 1934 the potato had all but become extinct due to degeneration of the seed. 1 tbsp chopped fresh flat-leaf parsley 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. Scrub the potatoes thoroughly, then put them in an ovenproof dish or roasting tin. (Remembering that smaller taters cook faster than big ones!) Sprinkle the skin generously with sea salt (push it into the skin a little), place the roll in a roasting dish and roast in the oven for 10 minutes. Known for its smooth, custard texture, use this versatile spud to elevate the delicacy of any recipe. In a small bowl, whisk together the olive oil, nutritional yeast, and parsley, and season with salt and pepper. The aromatic oil was wonderfully flavoured but the crisp citrus peel impressed me just as much! For this recipe I used La Ratte potatoes which are actually fantastic for mashed potatoes, but you can use any type of small, fingerling potato for this recipe. black olives 12 Not that this is any great help, but here in NYC anyway, the only places I've ever seen La Ratte potatoes have been farmers' markets. Robuchon himself favored a French variety of potato called La Ratte, a small firm potato with a smooth, … 1 tbsp nutritional yeast discussion from the Chowhound Restaurants, Los Angeles food community. Season with a pinch of salt and a splash of sherry vinegar. Turn down the heat to 175°C / 350°F and roast for 35 minutes. A few weeks ago my boyfriend came up with a great chicken and red cabbage sandwich idea with an orange infused olive oil. Turn on the grill until the skin starts to crackle. The thin strips just need a few minutes to become golden crisps packed with flavour so it’s important to take them out at the right moment. Even though they’re Danish, their legacy is definitely French as Rattes are the chef’s choice for famous French dishes and rich potato purees. Yukon Gold potatoes are a great substitute and are much more readily available in America. Bring to a simmer, cover, and cook until a knife cuts into potatoes easily and cleanly, about 30 mins above 6,000ft and 25 mins at sea level. Break the garlic into cloves, but don't peel them, then add them to the potatoes. Put them through a potato ricer into a large bowl. 90-100 days. Harvest mature potatoes about 15 weeks after planting. The smooth, golden skin has a few shallow eyes and is speckled faintly with tan and dark brown spotting. Preheat the oven to 425ºF. The best way to cook the La Ratte potato it is to time the boiling. I use the lemon flavoured olive oil as a dressing and the peel as a crunchy topping. The best potato for this purée is the La Ratte fingerling, a dense French varietal that is renowned for its ability to absorb large quantities of cream and butter. Then plant two sprouted potatoes in the bag, and add water. lemon peel, cut into pieces, 6 long strips, La Ratte potatoes, cooked, (unpeeled) and cut in half, 14 La Ratte potatoes, cooked, (unpeeled) and cut in half, 14 fresh parsley leaves, a handful black olives 12 sea salt. Put the olive oil and lemon peel in a baking dish and cook for 6 minutes or until the peel is golden and crisp. 2-4 people you need. Since then I’ve used roast lemon and orange peel for my pasta, salads, couscous and risottos. The chef, Angel Ramos, has created a special dish just for the La Ratte de Paris. Candle 79, the venerable vegan/vegetarian restaurnat in Manhattan is world famous and frequented by vegan celebrities such as Paul McCartney. Add 1 tablespoon of coarse salt. To Cook the Potatoes.