Yukon Gold potato

Yukon Golds were discovered in Ontario, Canada (through the University of Nebraska-Lincoln) in the 1960s and 1970s. It took some time for these potatoes with golden brown skin and yellow meat to become popular, but now over 1800 acres are dedicated to this kind each year across the country. This adaptable species, which falls between a waxy and starchy potato, lends itself to a range of culinary ways such as roasting, frying, boiling, and sautéing.

Because Yukon Golds do not absorb much water, they produce creamy, rich mashed potatoes that are less likely to get sticky. Because they retain their form when cooking, these tubers are also great for a German potato salad. Yukon Golds harvested while they are fresh and tender are ideal for roasting and sautéing. Simply boil peel Yukon Gold potatoes in salted water for 20 to 25 minutes, then pan-fry them in olive oil with parsley and garlic until crispy. Finish with butter and parsley if desired. Your potatoes will be crispy on the exterior and soft on the inside, with a rich taste all the way through.

When to use: stews, soups, mashes.