This year we tried a new fingerling potato called the "La Ratte." And while they went into the ground a bit late this year and are on the small side, after having a meal of boiled La Rattes tonight, I definitely think we should do them again next year! No need to peel them, just wash, pop in a pot of salted boiling water, wait 10-15 minutes, drain & add a little butter, and you have a super meal! Below are a couple recipes...either boiled, roasted or sauteed.
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
http://parispotato.com/about.php
http://eatinmykitchen.meikepeters.com/la-ratte-potatoes-with-roast-lemon-peel-olives-and-parsley/
Known to be one of the finest flavored fingerlings on the potato market the La Ratte is best showcased in preparations that allow its flavor and texture to take center stage. The thin skin of the La Ratte potato is so delicate that it is easily removed once cooked, though it can be consumed skin on as well. La Ratte can be roasted, sautéed or braised then dressed simply with fresh herbs, vinegar, and olive oil. Boiled and pureed they make an exceptional base for soups and sauces. La Ratte potatoes hold up their shape well when even when overcooked and consequently work perfectly as a salad potato or boiled and smashed slightly with a fork. Complimentary ingredients for the La Ratte potato include thyme, tarragon, endive, shallots, garlic, browned butter, cream, Dijon mustard, red wine vinegar, champagne vinegar, truffle oil, capers, and bacon. Due to the La Ratte potato’s delicate nature, it does not store quite as long as other fingerings, be sure to keep them in a cool, dry and dark location until ready to use. Never refrigerate as this can negatively impact the flavor and texture of the La Ratte and cause it to deteriorate quickly.
http://www.specialtyproduce.com/produce/La_Ratte_Potatoes_5339.php
The South County Community Garden continues the farming tradition at River Farm (1972 photo above), and donates the majority of the food to various community organizations - usually 200+ bushels.