About Yukon Gold Potatoes

May 23, 2011

About Yukon Gold Potatoes

It’s got such a potent name. The Yukon Gold. Burly, brawny, capable and of course, golden. Yukon Golds fall somewhere between Idaho potatoes and red potatoes in terms of texture. They are lower in starch content than La Sodas, Idahos or russets. Hearty and golden, this all-purpose spud is good for any potato dish.

Yukon Golds actually do come from the North Country. They owe their existence to the potato-breeding program at Canada’s University of Guelph, in Ontario, where a team of researchers crossbred a North American white potato (Norgleam) with a wild, South American yellow potato. The result was the Yukon Gold. It was officially licensed in 1980 and then exported to the United States and beyond.

Yukon Golds are identified by their thin, light gold skin and yellow “meat.” The yellow color comes from anthoxanthins, which are a type of flavonoid also found in onions, apples and cauliflower. Yukon Golds are slightly higher in sugar than other potatoes, which means they do not store as well as other potatoes. Keep them in a paper bag or perforated plastic bag in the fridge and use within a week. Wash and scrub before using.  They don’t need to be peeled: being organically grown, their skin is safely edible and delicious, as it concentrates a lot of the flavors.

Because Yukon Golds, unlike Red La Sodas, don’t preserve very long, we only get them right after they have been harvested.  So, enjoy them while they last!

2 Responses to “About Yukon Gold Potatoes”

  1. Philippe Says:

    True Yukon Golds have a short shelf life therefore grocery stores don’t tend to carry them. Look for them at farmers markets or co-ops.

  2. pat nelson Says:

    southern California stores no longer carry the Yukon gold – there is an imitation using the name but does not have the flavor. where can I buy Yukon gold?

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