Yukon Gold potatoes are yellow-fleshed and a great all-purpose potato. When it comes to texture, these potatoes fall in the middle between Idaho and red potatoes, and have a nice, natural buttery flavor—ideal if you are looking to use less butter in your recipes. Their rich flavor also means you'll need less seasoning when it comes to cooking, perfect when you're looking for a simple side dish.
Yukon Gold Potato Selection
Gold flesh potatoes are generally available from July through April. Yukon Golds have a bit shorter availibility span, usually from August through February.
Select potatoes that feel firm to the touch, with no bruised or bald spots, cuts, sprouts or green areas. One potato with a soft spot or damaged area will hasten the deterioration of the rest.
Yukon Gold Potato Storage
Since they have a slightly higher sugar content, gold potatoes do not store as well as russets. They need a cold environment, 40 to 50 F, and 90 percent humidity is optimum. Storage below 33 degrees F. will cause the starches to turn to sugar.
Store gold potatoes in a paper bag (preferable) or perforated plastic bag in the refrigerator vegetable crisper drawer, away from onions. Use within a week. If you have a cold storage area, you can store the potatoes in a well-ventilated area, being careful to keep them away from any light source. Do not wash before storing as you will remove the protective coating. Lightly scrub just prior to using.
It is true that refrigerating starchy white potatoes promotes the starches turning to sugar. However, the golds have a lower starch content, causing less of a problem. Depending on how long the potatoes have been in storage before you purchase them, some experts say you can remove them from your refrigerator and let them sit in a cool dark place to let whatever sugar has formed revert back to starch. Potatoes with a higher sugar content will brown more quickly during cooking.
Cooked, mashed gold potatoes can be frozen. Pack in a sealed container with 1/2 inch headspace and freeze up to one year. Reheat in the microwave, or over low heat in a saucepan with 1 to 2 tablespoons of milk or water, while stirring constantly.
Yukon Gold Green Skin Warning
Potatoes can turn green, yet still be firm and otherwise look fine. These green areas are a result of exposure to light, resulting in bitterness. The green indicates the presence of solanine, which can cause intestinal discomfort. When the level of solanine exceeds 0.02 percent, potatoes can actually become toxic.
You can cut off small green areas and proceed with your recipe, but if the potato is more than half green, toss it out. Avoid those with green spots when selecting any type of potato.
Yukon Gold Potato Recipes
• Alfredo Parsley Potatoes
• Cashew Pineapple Soup
• Celery Duo
• Cheesy Chili Lime Gold Potato Wedges
• Crisp Garlic Gold Potatoes
• Fat-Free Gold Fries
• French Winter Vegetable Soup
• Garlicky Gold Mashed Potatoes
• Gold Potatoes with Bacon, Onion & Garlic
• Gold Potato Blini
• Gold Potato Pie
• Gold Potato Salad
• Gold Potato Salad with Leeks
• Golden Mashed Potatoes with Morels
• Golden Scalloped Potatoes with Chives
• Gratin of Sunchokes and Yukon Gold Potatoes
• Gratin of Yukon Gold Potatoes, Bacon & Arugula
• Herb Roasted Potatoes
• Individual Potato Tarts
• Lamb Sirloin with Lentils and Gratin Potatoes
• Ligurian Roasted Potatoes
• Mashed Potato Salad
• Mushroom Stew
• Portobello-Layered Mashed Potatoes
• Roasted Root Vegetables
• Southwestern Shepherd's Pie with Chicken
• Spinach Mashed Potatoes
• Yukon Gold Potato and Artichoke Salad
• Yukon Gold Potato, Bacon, & Arugula Gratin
• Yukon Gold and Leek Soup
• Yukon Gold Potato Salad with Leeks