Locomotoring

Freshly harvested la ratte potatoes

This year’s potato crop is a bit of a disappointment. We got La Ratte seed potatoes from Seed Savers Exchange but the yield hasn’t been very encouraging. Perhaps the unusually cool weather is the culprit.

Slow cooked la ratte (serves 2-3)

• 40-50 of the small potatoes (~ 1/2 lb) scrubbed clean but skin on
• 2 Tbsp of European style unsalted butter
• Fleur de Sel or other flake salt to taste

Melt butter in an omelette pan. Cover and cook the potatoes on lowest setting for 20-25 minutes. Pick up the potatoes with a slotted spoon and serve hot with sprinkling of salt. Typically, fleur de sel is used in this quintessential french recipe but I didn’t have it handy. The flesh is buttery and nutty. I found the skin a little peppery. Fantastic with a glass of chilled white wine.

La Ratte - slow cooked in butter

Pan fried La Ratte, punjabi style (serves 2-3)

• 40-50 of the small potatoes (~ 1/2 lb) scrubbed clean but skin on
• 1 Tbsp of vegetable oil
• 1 tsp salt (or to taste)
• 1 tsp roasted and crushed cumin
• 1 tsp paprika

Pan fry the potatoes in hot oil for 15 minutes. Crush lightly with back of a spatula until the skin breaks. Fry for another 5 minutes. Toss in the spices. Enjoy with a cup of hot and sweet chai.

Roasted La Ratte, with mustard vinaigrette (serves 2-3)

• 40-50 of the small potatoes (~ 1/2 lb) scrubbed clean but skin on tossed with 1 tsp of vegetable oil
• 4 tsp of olive oil
• 1 tsp salt (or to taste)
• 1 tsp dijon grainy mustard
• 1 small shallot, finely chopped
• 1 small clove garlic, crushed and minced
• 1 tsp of red wine vinegar
• 1/2 tsp caraway seeds

Roast the potatoes for 20 minutes in 400F oven. Crush lightly with the back of spatula to break the skin lightly. Prepare the vinaigrette by mixing the olive oil, shallot, garlic, caraway seeds, mustard, red wine vinegar and salt. Enjoy with a glass of your favorite beer.