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Yukon gold potatoes

Yukon gold 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 (3)

JoeBuddha writes: Curious: They always seem to stay crunchy and under-done longer than other potatoes. Could I be doing it wrong? Posted: 9:11 pm on August 12th

lanlan writes: I'm going to bake small yellow potatoes in olive oil, rosemary and some smashed garlic, salt and pepper. Yum, yum.
Posted: 12:44 am on August 13th

Hisdaughter writes: I love Yukon Gold potatoes. Bobby Flay has a wonderful recipe where you cook the potatoes in milk and cream. Yum, Yum. Posted: 2:16 pm on January 7th

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