The flavor of the potato is slightly buttery, which is why it works so well in mashed potatoes. The versatility of Yukon Gold potato means it can substitute it for nearly any other potato in almost any dish. The biggest boost came when two large Ontario Canada growers printed YUKON GOLD in large letters on their very attractive 10 lb paper packages sold in many supermarkets. The seeds from garden centers or online retailers are actual potatoes cultivated specifically as seed potatoes for planting. The Arctic Circle QSR chain serves these as their only fry choice. Bring to a boil over high heat, 6–8 minutes. (Note: Potatoes can be peeled and diced 1 day in advance. Large tubers are slightly susceptible to hollow heart (hollowed out centre of potato).
It is important that the lenticels are not swollen and that the skin is not bruised because this can lead to major rot issues. They have a natural buttery flavor built in.
A Yukon Gold potato is a cross between a wild South American yellow potato and a North American white potato. For a light 70 calories, it provides 3 grams of protein and 2 grams of fiber.
Developed in Ontario, Canada, in the 1960s, the Yukon Gold potato now grows in other potato-growing regions, including Idaho. The natural, moister taste and a unique flavor makes this variety good for salads, similar to red varieties. Dip fries into seasoned, whipped egg whites, shaking off excess and spread evenly in one layer on a cookie tray. Yukon Gold potato is widely available at nearly any grocery store, health food store, or online grocery retailer. Skin appears light yellow to light golden brown and is flaked with yellow. They're perfectly suited to roasting but on the small side for serving as a classic baked potato. 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. Its waxy moist flesh and sweet flavour make it ideal for boiling, baking and frying but these potatoes will also withstand grilling, pan frying, and roasting. Add some cheddar cheese and crisp croutons, and it’s just heavenly.
[4] In 1959, one of Johnston’s graduate students, a young man originally from Peru, told him of a small, rough, deep-yellow-fleshed potato (Solanum goniocalyx, known as papa amarilla, Spanish for "yellow potato")[5] that was grown by the many indigenous communities in the Peruvian Andes. When it comes to texture, this potato falls between the starchy russet and waxy red potato and has a naturally buttery flavor. He [Johnston] had the vision for yellow-fleshed potatoes", said Hielke De Jong, a potato breeder with Agriculture and Agri-Food Canada. Southern German Potato Salad (Schwäbische Kartoffelsalat). Taste of Home is America's #1 cooking magazine. Yukon Gold resists graying and in fact will often turn an even brighter color when cooked in high PH (hard) water.
In the words of plant biologist Gary Johnston: “I suggested the name Yukon (for the Yukon River and gold rush country) and Charlie Bishop suggested we add the word Gold, so it officially became YUKON GOLD.
—Cindi Bauer, Marshfield, Wisconsin Get daily tips and expert advice to help you take your cooking skills to the next level. Leave it in its jacket when baking, steaming, or boiling, which prevents the flesh from crumbling when chopping or slicing the potato for use in a recipe. Dr. To succeed I believed that Yukon gold would require good publicity. Turn heat to low and let the potatoes release additional moisture, 1–2 minutes. Some potatoes turn grayish under certain cooking conditions. It's OK to cut off small green areas and use the rest of the potato, but if more than half the flesh looks green, toss it. Over the years, manufacturers have found ways to have potato farmers grow a Yukon Gold variety with more solids or starch, and now these can be successfully promoted. The thin skin on Yukon Gold potato comes off easily, whether it's peeled before or after cooking. All rights reserved. If tubers are stored correctly they will not lose a lot of moisture compared to other cultivars. I did one for a radio station in Yellowknife, N.W.T. One medium (150g) potato provides the following nutrition (percentages are based on a 2,000-calorie diet): Very susceptible to: seed decay, blackleg, early blight, late blight, early dying, PVY, soft rot, dry rot, leak, pink rot, silver scurf, and black scurf.
Another option: Freeze mashed gold potatoes in a sealed container with 1/2 inch of headspace; for best results, use them within three months. Drain the potatoes in a colander, then add back to the pot. Prepping Roasted Yukon Gold Potatoes.
Keep in mind, though, that added butter, salt, and other seasonings can quickly escalate the fat and calories. Total comfort with the simplicity of good ingredients! Later, the magazine American Vegetable Grower did an article “Yukon Gold goes upstairs” with the front page coverage. The yellow-fleshed Yukon Gold potato is a great all-purpose potato, suitable for mashing, roasting, boiling, frying, and sautéing. He was a pioneer. Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15–20 minutes. In 1966, the development team made their first cross between a W5289-4 (2× cross between 'Yema de huevo' and 2× Katahdin) and a 'Norgleam' potato native to North Dakota. In the 1950s, the vegetable growers of this region began petitioning for the breeding rights and licensing for a yellow-fleshed potato like ones they were used to growing in Europe. Parboil potatoes and cut into fries.
Red potatoes are too waxy for a good mash, they get gluey. Developed in Ontario, Canada, in the 1960s, the Yukon Gold potato now grows in other potato-growing regions, including Idaho. If you have not tried Yukon Gold potatoes from Idaho, pick some up and let me know what you think. [2], In spite of the overwhelming success of this potato for some years, sales in Canada dropped 30% between 2004 and 2014 as other varieties became increasingly popular.[9]. Gently fold in seasonings of your choice, such as garlic powder, onion powder, cayenne, etc. Bring to a boil over high heat, 6–8 minutes. Or put the potato in a well-ventilated cold-storage area such as a root cellar, being careful to protect it from any light source. Developed in Ontario, Canada, in the 1960s, the Yukon Gold potato now grows in other potato-growing regions, including Idaho. © 2020 Discovery or its subsidiaries and affiliates. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
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