Yukon gold potatoes

What are Yukon gold potatoes?

Yukon gold potatoes


Yukon Gold is a large variety of potatoes. The skin is thin, smooth, eyeless and composed of yellow flesh on the inside. In the 1900s, many Dutch and Belgian immigrants began to settle in the southern Ontario region. Many of the immigrants started vegetable farming around the towns of Simco, Lemington and Harrow. In the 1950s, vegetable growers in the region applied for reproductive rights and were granted licenses to grow potatoes in Europe. In 1953, the first two varieties were cross-bred at the Potato Development Laboratory at Johnston Ontario College of Agriculture, led by a lab technician. Later, after the 66th cross at a more diverse location, a true-breeding seed was produced called G6666.

 The initial name for the new state was “Yukon” after the Yukon River in northern Canada and for Gold Rush County. It is recommended to add “Gold” to describe the color and appearance. The Yukon Gold was finally released in 1980. A university publication says Yukon Gold is the first Canadian-grown potato variety to be advertised, packaged and marketed under the package name.



Yukon gold Nutrition


Nutrient                                                              Value


Calories                                                          74 kCal

Cholesterol                                                       0mg

Total Carbs                                                      18g

Dietary Fiber                                                     1g

Total Sugars                                                     1g

Protein                                                              2g

Vitamin C                                                        18mg

Calcium                                                          14mg

Iron                                                               0.7mg

Potassium                                                    419mg

Alcohol                                                             0g



Yukon gold potatoes vs russet


There are more than 100 varieties of potatoes in the United States. According to the United States Potato Board, russet, also called baking potato or Idaho potato, is the most widely used. But in 2014, it was mentioned that Yukon Golds, a variety of yellow potatoes, have become popular in US supermarkets, and Yukon Golds are more expensive than whiskers.


Color and Shape

The russet potato flesh is very dry, and the skin will be thick and plump inside, the perfect thing for soaking in butter and sour cream. This russet potato is the best potato for frying, as the starch makes a crispy shell while that fluffy light interior makes a delicious meal.

 Yukon Gold, this yellow-fleshed potato is waxy enough but fluffy enough to make the best mash possible. The potato tastes a bit buttery, so it works very well on mashed potatoes. And the yellow color of this potato is really beautiful.


Starch content

High starch and low humidity in rosette potatoes make fluffy mashed potatoes when all the starch molecules expand and explode during cooking. Russets contain 20 to 22 percent starch in their contents. Yukon Gold, on the other hand, contains 18 to 20 percent starch and falls into the moderate starch and moderate moisture category.


Use both potatoes

You can also choose russets to thicken mashed or soup, use them for French fries too, as their low humidity results in crispy fries. Yukon gold retains its shape better than the russet. Choose Yukon Golds for potato salad or soup, where you want to keep the potatoes intact. Since Yukon Golds contain moderate amounts of starch and water, they also work for mashed potatoes.


Preserve both potatoes

Similarly, choose Rosset and Yukon Golds, with green spots and wound-free hard meat. Both potatoes continue to ripen after picking; To slow down the process, avoid refrigerating potatoes, as their starch molecules turn into sugar, encouraging germination and changing their taste and texture. To reduce the formation of bitter, green chlorophyll and alkaloids, place the potatoes in a drawer where it is dark.



Yukon gold Recipes


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Yukon gold mashed 





  • 2 pounds Yukon gold , washed and quartered


  • 4 cloves garlic


  • Kosher salt


  • 1 1/2 cups heavy cream, warm


  • 1 stick cold butter



Place the Yukon gold and garlic in a large saucepan. Cover with 1 to 2 inches of water and season with salt. If the water is ripe, it will be difficult to get a good ripe end product. Cook the pot of water for about 20 to 25 minutes and until the Yukon gold are tender-tender. Stir in the potatoes and garlic. Do not use a food processor or blender, as it will become very sticky.

While the Yukon gold potatoes are passing, bring the heavy cream to a boil in a small saucepan. When the cream boils, remove it from the heat.

While the Yukon gold are hot add one-third of cream and butter and keep stirring the Yukon gold vigorously. Repeat this process 2 more times till all the cream and butter are combined in the same way and keep stirring the Yukon gold vigorously. Add potato flavor with spices and salt to taste. Cover with foil and keep warm in the oven on low heat. Serve immediately.


Roasted Yukon gold


Preheat the oven to 425 degrees Fahrenheit. Cut the potatoes into 2-inch pieces. Toss the Yukon gold with olive oil, garlic powder, salt and optional rosemary. Fry the Yukon gold for 40 t0 45 minutes, stirring, until the Yukon gold are deeply golden. Sprinkle with a little salt and some pepper, then serve hot.



2 pounds Yukon gold potatoes and/or red potatoes
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
¼ teaspoon fine salt
Optional: 1 tablespoon finely snipped rosemary
Optional: 2 teaspoons finely chopped Freshly ground black pepper( to taste)



Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to keep the potatoes from sticking.

Cut the potatoes into 2-inch pieces, for example – small potatoes in half, large potatoes in quarters, etc. Place them on a prepared baking sheet.

Sprinkle olive oil on the potatoes, then sprinkle with garlic powder, salt and rosemary if using. Toss with your hands until the potatoes are evenly coated in the mixture. Arrange the potatoes in an even layer across the pan with their flat edges opposite the pan.

Fry the potatoes for 40 to 45 minutes. Keep stirring until the potatoes are deeply golden and easily pierced with a fork. Stir in the parsley, if used, and season to taste with extra salt and some black pepper. Serve quickly.


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