"Launch potato" is actually a common mishearing of La Ratte potatoes - a prized French fingerling variety with Protected Geographical Indication (PGI) status. These small, elongated tubers feature golden skin, buttery-yellow flesh, and a distinctive nutty flavor profile that makes them ideal for roasting, boiling, and salads, but unsuitable for mashing or frying due to their low starch content (15-18%).
You've probably encountered the term "launch potato" in culinary discussions or recipe videos, but the correct term is La Ratte - a specific French potato variety that's been misunderstood due to its pronunciation. This confusion happens frequently among home cooks and even some culinary professionals who've heard the name but never seen it written. As a French-trained chef with expertise in European ingredients, I've seen how this simple miscommunication prevents people from discovering one of the most exquisite potato varieties available.
Why La Ratte Potatoes Captivate Chefs Worldwide
La Ratte potatoes aren't just another spud - they represent a culinary tradition that dates back to 19th century France. Unlike common misconceptions about "launch potatoes," these fingerlings have earned their place in Michelin-starred kitchens for specific reasons that go beyond mere novelty.
What makes La Ratte potatoes special is their perfect balance of texture and flavor. When roasted with nothing more than olive oil and herbs, they develop a crisp exterior while maintaining a creamy, almost custard-like interior. Their thin skin requires minimal preparation - no peeling needed - which preserves both nutrients and that distinctive earthy flavor that disappears when other potatoes are peeled.
| Potato Variety | Texture Profile | Optimal Cooking Methods | Flavor Characteristics | Starch Content |
|---|---|---|---|---|
| La Ratte | Firm, waxy, holds shape | Boiling, roasting, salads | Nutty, earthy, buttery finish | Low (15-18%) |
| Russet | Fluffy, porous | Baking, mashing, frying | Neutral, mild | High (20-22%) |
| Yukon Gold | Creamy, versatile | Mashing, roasting, boiling | Buttery, rich | Medium (18-20%) |
| Fingerling (generic) | Firm, waxy | Roasting, grilling, salads | Mild, slightly sweet | Low-Medium (16-18%) |
La Ratte Potatoes: A Culinary Timeline
Understanding the historical journey of La Ratte potatoes explains why they're often misheard as "launch potatoes" in contemporary culinary conversations:
- 1860s: First cultivated in Brittany, France, named "La Ratte" (meaning "the rat") due to its small, elongated shape resembling a rat's tail
- Early 1900s: Became a staple in French farmhouse cooking, particularly in Brittany and Normandy regions
- 1950s-1970s: Nearly disappeared from commercial cultivation due to lower yields compared to modern varieties like Bintje
- 1985: Rediscovered by renowned French chef Alain Passard, who featured them prominently at his restaurant Arpège
- 2000s: Gained Protected Geographical Indication (PGI) status in France, recognizing their unique regional characteristics
- Present Day: Considered a gourmet ingredient with prices 3-5 times higher than standard potatoes due to limited production
When to Choose La Ratte (and When Not To)
While La Ratte potatoes excel in specific applications, they have clear limitations that home cooks should understand before substituting them in recipes. This context helps explain why the "launch potato" misconception can lead to disappointing results.
Perfect applications for La Ratte potatoes:
- Simple roasted preparations: Toss whole potatoes with olive oil, thyme, and garlic for 35-40 minutes at 400°F
- Cold potato salads: Their firm texture holds up beautifully in vinaigrette-based salads
- French-inspired dishes: Traditional preparation with duck fat and parsley (Pommes Sarladaises)
- Elegant presentations: Their small size and uniform shape make them ideal for upscale plating
Applications to avoid with La Ratte potatoes:
- Mashed potatoes (they won't achieve the desired creamy consistency)
- French fries or chips (low starch content prevents proper crisping)
- Dishes requiring potato starch as a thickener
- Recipes calling for Russet or other high-starch varieties
Selecting and Storing La Ratte Potatoes
When shopping for authentic La Ratte potatoes (not the misheard "launch potatoes"), look for these quality indicators:
- Size and shape: True La Rattes are small (2-4 inches long), uniformly finger-shaped with tapered ends
- Skin appearance: Golden-yellow skin that's smooth but not shiny, with minimal eyes
- Firmness: Should feel solid with no soft spots or wrinkles
- Seasonality: Best available from late spring through early fall, though specialty markets may carry them year-round
Proper storage is crucial for maintaining quality. Keep La Ratte potatoes in a cool, dark place with good ventilation - never in plastic bags. Unlike some potatoes, they shouldn't be refrigerated as cold temperatures convert their sugars to starch, altering both flavor and texture. Stored properly, they'll maintain quality for 2-3 weeks.
Signature La Ratte Potato Recipes
Once you've secured authentic La Ratte potatoes (not the commonly misheard "launch potatoes"), try these chef-recommended preparations that showcase their unique qualities:
Classic French Roasted La Rattes
Ingredients:
- 1.5 lbs La Ratte potatoes, scrubbed clean
- 3 tbsp duck fat or olive oil
- 4 sprigs fresh thyme
- 2 garlic cloves, smashed
- Salt and freshly ground pepper
Method:
- Preheat oven to 400°F (200°C)
- Toss potatoes with duck fat, thyme, garlic, salt and pepper
- Spread in single layer on baking sheet
- Raise to 425°F for final 10 minutes to crisp exterior
- Serve immediately with flaky sea salt
La Ratte Potato and Herb Salad
Boil potatoes until just tender (15-18 minutes), then toss with a shallot vinaigrette while still warm. Add chopped fresh herbs (chives, parsley, tarragon), and serve at room temperature. The potatoes absorb the dressing beautifully while maintaining their distinctive shape and texture.
Where to Find Authentic La Ratte Potatoes
Finding genuine La Ratte potatoes requires some effort, as they're often confused with generic fingerling potatoes due to the "launch potato" misconception. Here's where to look:
- Specialty grocers: Stores like Whole Foods, Eataly, and Dean & DeLuca often carry them during peak season
- Farmer's markets: Look for vendors specializing in heirloom or French produce
- Online retailers: Melissa's Produce and Marx Foods ship nationwide in the US
- French importers: Companies like D'Artagnan sometimes carry authentic French-grown varieties
Be prepared to pay a premium - authentic La Ratte potatoes typically cost $5-8 per pound compared to $2-3 for standard fingerlings. The price difference reflects their limited production and PGI status, which ensures they're grown according to strict French agricultural standards.
Common Misconceptions About La Ratte Potatoes
The "launch potato" confusion has spawned several other misconceptions worth addressing:
- Myth: La Ratte potatoes are a modern hybrid variety
Fact: They're a 19th century heirloom with documented cultivation since the 1860s - Myth: All small fingerling potatoes are La Rattes
Fact: True La Rattes have specific size, shape, and flavor characteristics protected by French PGI - Myth: They're difficult to cook with
Fact: Their simplicity is their strength - often requiring nothing more than roasting with basic seasonings
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