Ratte are long fingerling potatoes with light-buff skin with some netting on it, and pale yellow flesh.
They have good flavour hot or cold; to some people they taste almost nutty. They are popular with chefs in America.
Each plant will produce about 62 potatoes weighing a total of 1 kg (about 2.2 pounds) in an early harvest.
The plant flowers with purple blossoms.
Cooking Tips
Roast, boil. Cook in skin.
Also popular for crushed potatoes.
History Notes
Ratte Potatoes were developed in 1872.
Sources
Gray, Jacquie. “Salad Potatoes” in RHS Plant Trials and Awards. London: Royal Horticultural Society. Bulletin Number 8. November 2004.