Yukon Gold Potatoes

Yukon Gold is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh. This potato was developed in the 1960s in neighboring Guelph, Ontario and was finally released into the market in 1980.

This hyper-versatile potatoes are bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. They're best for boiling, baking and making French fries. They'll also stand up well to grilling, pan frying and roasting.

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Storage & Preparation

Store potatoes in a cool, dark, well ventilated place for use within 3-5 weeks. If too warm, (even room temperature) potatoes can sprout or dehydrate prematurely. Never store potatoes in the fridge or in plastic. Rinse and scrub well before cooking. Leave on the skin to retain their nutrients, including potassium, vitamin C and fiber, and for a quicker prep time.

Cooking Ideas

• Potatoes can be roasted in the oven with other vegetables as a nutritious side dish.
  
• Flavor a baked potato with sour cream, yogurt, cottage cheese, cheeses, sautéed peppers and onions, mushrooms and herbs, herbed or seasoned butters, gravies, or olive oil.
  
• Potatoes can be used to make hash browns, French fries, salads, soups, stews, potato chips, and mashed potatoes!

Recipes

​Easy Cheese and Ham Scalloped Potatoes

Ingredients

• 5 Yukon Gold potatoes, peeled and thinly sliced
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup shredded sharp Cheddar cheese
• 1 ½ cups cubed fully cooked ham
  
• 1 quart heavy cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
   
3. Bake in the preheated oven until the potatoes are tender, about 1 hour.

Hasselback Potatoes
(aka Potato Fans)

Ingredients

• 4 medium yukon gold potatoes 
  
• 1 tablespoon olive oil
  
• 1 tablespoon butter, melted
  
• 1 teaspoon kosher salt

Directions

1. Preheat oven to 475° F.
   
2. Cut a thin slice off the bottom of each potato so they lay flat.
   
3. Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut.
   
4. Mix the butter and oil in a bowl.
   
5. Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
   
6. Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden and serve.

• Melt in Your Mouth Potatoes
• Yukon Gold Potatoes: Jacques Pepin Style
• Slow-Cooker Frittata Provencal
  
• Mashed Potatoes