Ratte potato is a small potato variety with a specific nutty flavour and a smooth texture. They were bred in France at the end of the 19th century, and they are also the most popular there. Apparently, their unique taste is the result of using mixtures of different soils for their breeding. Small, oval, golden-skinned, Ratte potatoes are a culinary rarity recommended by eminent chefs, including Joël Robuchon, who conjured up the famous, melting potato puree.
They are also suitable for other recipes. They will come out perfectly on steam and fried in a pan. They blend well with red and white meat and fish. You can make with them unique salads with mayonnaise and canned vegetables.