The texture of Yukon Gold potatoes falls in the middle between Idaho potatoes and red potatoes. Its slightly lower starch content than the Idaho or russet gives it a combination of mealy and waxy textures. This makes it an all-purpose potato good for just about any cooking process, so feel free to experiment using golds in any recipe calling for traditional white potatoes.
Some potatoes turn grayish under certain cooking conditions. Yukon Gold resists graying and in fact will often turn an even brighter color when cooked in high PH (hard) water.
Be aware that the addition of acid to the cooking liquid will cause the gold potato flesh to pale somewhat, just as acid added to white potatoes while cooking brightens the white color.
Gold potatoes are great for those who love potatoes but want or need to avoid butter or margarine. They have a natural buttery flavor built in. You'll also find they require less seasoning than white potatoes.
Fat-Free Gold Fries
Preheat oven to 450F. Line a jellyroll pan with non-stick foil and spray with vegetable oil. Scrub potatoes. Parboil potatoes and cut into fries. Dry with paper towels. Whip egg whites to a light froth. Gently fold in seasonings of your choice, such as garlic powder, onion powder, cayenne, etc. Dip fries into seasoned, whipped egg whites, shaking off excess and spread evenly in one layer on a cookie tray. Bake at 450 degrees F. for about 30 minutes until lightly golden, flipping fries halfway through cooking time. Sprinkle lightly with salt, cayenne pepper, or one of the new powdered bouillons. Serve hot.