Yukon Gold potatoes are an early bearing variety that produce somewhat flattened globular shaped tubers. Their golden yellow-brown skin has shallow eyes and surrounds a distinctive moist, yellow and waxy flesh. Even when cooked the Yukon Gold potato will retain its signature golden hue. When cooked the flesh takes on a creamy consistency and a rich buttery flavor.
Yukon Gold potatoes are available year-round.
The Yukon Gold potato, botanically known as Solanum tuberosum, is a relatively new potato on the market and the first potato bread in Canada to be mass marketed by name. Its namesake pays homage to the Yukon River and gold rush country and of course is a nod to its golden hued flesh and skin.
The nutritional and sustainable value of potatoes can not be overestimated. Although they are three-quarters water and one-quarter starch, they have enough vitamins and protein to provide sustenance as a singular food source. The Yukon Gold potato contains nearly twice as much vitamin C as a regular baking potato and provides some potassium as well.
The versatile Yukon Gold potato can be used in a number of recipes where potato is called for. They can be boiled and mashed or used to make gratins, hash browns and purees. They also work well in roasted, grilled and sautéed preparations. Yukon Gold potatoes are a popular potato choice when making french fries. They pair well with cream, butter, garlic, bacon, cheese, fried and scrambled eggs, and herbs such as oregano, cilantro, sage, basil and tarragon.