The Yukon Gold potato is Mr. Potato Head’s Canadian friend who was born at Ontario Agricultural College in the 1960’s and named after the “gold rush country” around the Yukon River.
- Flesh…yellow to gold, firm, moist, and waxy
- Shape…ound to oblong with a slightly flattened shape.
- Size…medium to large in size
- Skin…smooth, thin, with a gold to light brown xoloe…relatively eye free but speckled with many small, brown spots.
- Taste…rich, buttery, and sweet with a creamy and tender consistency
Avoid potatoes that are soft, wrinkled, or blemished.
Choose potatoes that feel heavy and firm.
Do not buy potatoes that are contained in plastic bags. There is no way to really check them out until you buy them and take them home and it’s too late.
Do not buy potatoes that show even a hint of green. This means that the potatoes have been exposed to enough light that they may contain a mildly poisonous alkaloids that can cause an upset stomach. However, if your potatoes turn green after you get them home, peel off all traces of the colored flesh before cooking.
Do not store potatoes and onions together because they will release gases that interact and make each other spoil more quickly.
Store your potatoes in a cool, dry, and dark location away from light. They will stay good up to two weeks. After two weeks they will have the starch will turn into sugar, and the potatoes will be unpleasantly sweet..
Yukon Gold potatoes are a good source of vitamins and minerals…containing nearly twice as much vitamin C as a regular baking potato. Typically one Yukon Gold potato contains…
- Calcium 2%
- Calories 110
- Cholesterol 0 mg
- Dietary Fibre 2 g (8%)
- Fat 0 g
- Iron 15%
- Potassium 770 mg
- Protein 3 g
- Sodium 10 mg
- Sugars 3 g
- Total Carbs 26 g (9%)
- Vitamin A 0%
- Vitamin C 50%
Yukon Gold potatoes can be used in both dry and wet-heat cooking methods,
- frying—both deep frying and pan frying
So in the next few posts, we will looking at how to make the perfect…
- French fries
- hash browns
- mashed potatoes
- potato salad
- potatoes au gratin