Baking, Boiling, Mashing, Roasting, Salad, Steaming
Discovered in the Swiss Alps by French Farmer Jean Pierre Clot, the La Ratte fingerling has a rich and chestnutty flavor and has long been a favorite of fine chefs. Wonderfully smooth and creamy when pureed yet maintains a firm texture when cooked. Excellent in salads, boiled, or baked. Mid to late season variety.