Ratte

Family: Solanaceae Root Vegetable

Planting Schedule

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Silky-smooth and delicately nutty, Ratte fingerlings bring a buttery, earthy flavor that feels especially vivid when warmed—each slender tuber holds its shape with a tender, creamy bite.

The skins are thin and beautifully mottled, with a warm golden-brown base and subtle russet speckling that makes every harvest look like a small treasure. Grow Ratte for roasting and pan-browning, or for fresh, elegant slices that shine in simple preparations and rustic sauces.

Light: Full SunMaturity: 85 DaysHabit: Spreading

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Ratte Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Direct Sow	May 25th	Aug 18th – Aug 29th
Zone 2b	Direct Sow	May 15th	Aug 8th – Aug 25th
Zone 3a	Direct Sow	May 15th	Aug 8th – Sep 1st
Zone 3b	Direct Sow	May 19th	Aug 12th – Sep 21st
Zone 4a	Direct Sow	May 15th	Aug 8th – Sep 24th
Zone 4b	Direct Sow	May 13th	Aug 6th – Sep 27th
Zone 5a	Direct Sow	May 8th	Aug 1st – Sep 30th
Zone 5b	Direct Sow	May 4th	Jul 28th – Oct 5th
Zone 6a	Direct Sow	May 1st	Jul 25th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jul 19th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jul 14th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jul 4th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	Jun 25th – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	Jun 16th – Nov 12th
Zone 9a	Direct Sow	Mar 6th	May 30th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	May 5th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Spreading
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Ratte’s thin skin and high tendency toward a creamy, tender center make it ideal for heat where you want shape—pan-browned edges, not mash. Keep seasoning simple and let the nutty earth and buttery bite do the talking.

Best Uses

hot pan-browning for crisp edges and a creamy center
roasting until the skins go bronzed and the flesh stays intact in slices
warm fingerling salads where they hold their shape and drink less dressing
lightly dressed rustic slices with a touch of acid and fat

Flavor Profile

silky, buttery mouthfeel delicate nutty earthiness golden roasted aroma with a tender, creamy bite

Kitchen Pairings

duck fat fresh chives garlic-infused olive oil gruyère browned butter

Frequently Asked Questions

How do I prevent and treat late blight on potato (Solanum tuberosum) like Ratte?

Late blight shows as dark, water-soaked spots on leaves that quickly spread, often followed by a grayish fungal growth on the underside. Remove and destroy infected foliage immediately, and avoid watering the leaves—water at the soil line and keep plants well hilled to protect tubers. If the problem is starting or recurring in your area, use a labeled late-blight fungicide early and repeat according to the label schedule (don’t wait for full collapse).

How often should I water Ratte potatoes during their main growing phase?

During active tuber bulking (roughly mid-season to about 70–80% of the way to maturity), keep soil consistently moist but not soggy—aim for about 1 inch of water per week, adjusted for rain and heat. Let the top inch of soil dry slightly between waterings, because waterlogged Solanum tuberosum can invite tuber rots. Maintain steady moisture; letting the soil swing between dry and wet can reduce yields and cause misshapen tubers.

How can I tell when Ratte potatoes are ready to harvest?

Start checking for “new potatoes” around 60 days, but for full-size Ratte tubers wait closer to the 85-day maturity. They’re ready when the plants begin to yellow and flop, and the tuber skins feel firm and won’t rub off easily when you gently dig one up. Harvest on a dry day, then cure the tubers at cool, humid conditions for about 1–2 weeks to toughen skins for storage.