Pierre Koffmann’s favourite way of using his beloved Ratte potato variety is a simple side dish that brings out the nutty, earthy flavour of these prized spuds through gentle crushing and plenty of good butter and salt
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Place the potatoes in a saucepan and cover with cold water. Add the salt, cover with a lid and bring to a boil. Simmer for approx. 20-25 minutes until fork-tender. Drain and allow to steam dry for 2-3 minutes.
2
Transfer to a large mixing bowl and gently crush with a fork, just enough to break the skin and expose the fluffy centre.
3
Dot with butter while still warm, allowing the residual heat to melt it through. Season generously with sea salt flakes, tossing gently to coat.
4
Spoon onto a serving platter and serve immediately.
