About La Ratte de Paris

The Beginnings of a Great Potato

The La Ratte potato dates back to the mid 19th Century with accounts of a potato with excellent flavor. But by 1934 the potato had all but become extinct due to degeneration of the seed. In 1965, a French Agronomist found the La Ratte growing in a garden and began to nurture the potato back into production. But it was not until 1988 that the potato was introduced to Paris with rave reviews and has since become a staple in French cuisine.

The La Ratte then came to the attention of Europeans and the United States in 1989 with 2 fascinating stories. One in the International Herald Tribune October 10, 1988 entitled “Trendy Paris Heats up to This Year’s Revival: La Ratte” and the other in Men’s Magazine, a 3-page story with a picture of the farmer holding La Ratte in his hand, entitled “The Best Spuds in Paris.” Never has a potato created so much excitement on both continents. According to both articles all the top chefs were using this potato and calling it sublime. The most famous chef in the world at that time was Joel Robuchon who created a purée that became his signature dish and renown all over the world.

The La Ratte in the USA

Jim Huston, of Horizon Produce, the progenitor of the Yukon Gold potato and the developer of the Oso Sweet onion, wanted to bring La Ratte to the United States. After meeting with chef Robuchon, he was directed to grower Jean-Pierre Clot. At Clot’s farm he was taught the secrets of growing a great tasting La Ratte and arranged to have La Ratte plantlets sent to the USDA for clearance for planting in the United States. This process took three years. The first crop of La Ratte was grown in Oregon under the names of Princesse and La Reine.

Finally the time is right to offer “The Best Tasting Potato in the World” to the consumer. We have created the perfect conditions to ensure the perfect La Ratte de Paris.

Current Production

After much research, we have determined the best place to grow our La Ratte de Paris and it is along the Northern coast of Washington that mirrors the soil and climate and latitude of the farms in France. We also have found a location in Michigan that is being used to grow USDA certified organic La Ratte potatoes. These potatoes are planted, tended, weeded, and harvested strictly by hand.

Great Tasting

The La Ratte has a hazelnut flavor and a creamy texture unlike any other potato, but must be cook properly. If a knife or fork passes easily through the La Ratte de Paris then it is over-cooked. The best way to cook the La Ratte potato it is to time the boiling. For a potato ¾” – 1” thick 9-10 minutes and for larger potatoes, 14-15 minutes.

© 2013 Catherine Huston