The Ratte potato (also known as La Ratte, La Reine Ratte du Touquet, or Asparges) is a small potato with a unique nutty flavor and smooth, buttery texture. The variety originated in Denmark or France in the late 19th century and is a favorite of French chefs, including Joël Robuchon who used them to make potato puree. Other chefs have recommended roughly mashing them or using them in salads or casseroles. The New York Times reported that its taste "hints richly of hazelnuts and chestnuts".
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