Introduced by David Ronniger in 1988, this creamy and yellow fleshed potato will surely win you over. It is one of our favorite potatoes, shapes ranges from round to oblong and they have a lightly netted golden skin that wraps around deep yellow flesh. Superb for everything – frying, baking, mashing, soups – you name it.
This mouth watering potato even won first place in Rodale’s Organic Gardening “Taste Off”.
La Ratte Fingerling:
Discovered in the Swiss Alps by French Farmer Jean Pierre Clot, the La Ratte fingerling has a rich and chest-nutty flavor and has long been favored by fine chefs. Wonderfully smooth and creamy when pureed yet maintains a firm texture when cooked.