Yukon gold potatoes
Recipes using Yukon gold potatoes
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Creamy Mashed Yukon Gold... -
Purée of Yukon Gold Potatoes... -
Whipped Yukon Gold Potatoes... -
Pan-Fried Yukon Gold Potatoes... -
Roasted Chicken Thighs, Yukon... -
Niçoise Salad with Haricots... -
Asparagus and Spinach Soup with... -
Warm Potato Salad with... -
Classic Vichyssoise -
Yukon Gold Rush Grilled Pizza -
Crushed Potato and Watercress... -
Potatoes Boulangère
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Ajiaco (Colombian Chicken Soup) -
Mashed Potatoes with Lemon ...
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Creamy Mashed Potatoes with... -
New Mexican Pork & Green Chile...
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Bite-Size Latkes -
Creamy Garlic Mashed Potatoes -
New Potatoes with Butter... -
Potato Salad with Olives... -
Potato & Leek Gratin -
Roasted Brussels Sprouts with...
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Spring Vegetable & Potato... -
Yukon Gold Gruyère Galette -
Chicken Pot Pie -
Chicken Stew with Spinach... -
Warm Potato Salad with Bacon... -
Potato Salad with Garlic... -
New England Clam Chowder -
Rhode Island Clam Chowder -
Pea and Parmigiano Soup
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Potato and Gruyère Gratin
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Poached Cod with Green Olives...
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Manhattan Clam Chowder
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Curried Parsnip and Apple Soup -
Potato Skin Curls with Fresh... -
Leek & Potato Soup -
Potato Frittata
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Tangy Potato Chaat (Aloo chaat)
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Chicken Thighs with Sausage ...
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Spanish Potato Tortilla... -
Mashed Potatoes with Olive Oil... -
French-Style Potato Salad -
Grilled Potato, Corn & Red...
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Rosemary-Mustard Grilled... -
Lucia’s Best Mashed Potatoes
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Mashed Potatoes with Onions and...
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Potato Latkes
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Mustard, Sage & Maple Glazed... -
Smashed Parslied Potatoes
what is it?
Developed in Canada, Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content. A perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile. They're superb for mashing and in soups and chowders, and they're great for roasting and sauteeing, too.
kitchen math:
1 medium potato = 5 oz. = 1 cup medium (1/2 inch) dice
don't have it?
If you're making mashed or baked potatoes, substitute russets. For roasted potatoes or salads, go with a waxier variety, like red potatoes.
how to choose:
Choose those that feel heavy and firm. Avoid those that are soft, wrinkled, or blemished. And try not to buy potatoes in plastic bags since it's hard to evaluate them. Small, immature Yukon golds are often sold as "baby Yukon golds." They're good for roasting, and are a substitute for fingerlings or new potatoes. Refuse to buy potatoes that show even a hint of green. They've been "lightstruck." The green indicates the presence of solanine, which is produced when potatoes are exposed to light, either in the field or after harvest. This mildly poisonous alkaloid has a bitter flavor that can cause an upset stomach. If your potatoes turn green after you get them home, peel off all traces of the colored flesh before cooking.
how to prep:
Wash well and remove any blemished with a paring knife. Peel or not as your recipes advises. Potatoes cooked in their skins will be more flavorful, hold their shape better, and absorb less water. Also, the skins come off much easier once the potatoes have been cooked.
how to store:
Store potatoes away from light in a place that?s cool (but not cold) and dry. Any potato that?s stored too long at such a low temperature will take on an unpleasant sweetness as the starch converts to sugar. Potatoes and onions release gases that interact and make each spoil more quickly, so store them separately.






















Comments (2)
Posted: 12:44 am on August 13th
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