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.
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.