Yukon Gold potatoes are a medium to large, round to slightly flattened potato with smooth, thin, gold to light brown skin speckled with small brown spots. Their flesh is a distinctive yellow to gold color, remaining so even when cooked. Yukon Golds have a creamy, tender consistency and a subtly sweet, buttery, and earthy flavor. They are often sold under their varietal name.
Developed in Canada at the University of Guelph in 1966 by Gary Johnston, they were released to market in 1980. The Yukon Gold was created from a cross between a North Dakota potato called Norgleam and a wild South American yellow-fleshed variety. The name "Yukon Gold" reflects their color and pays homage to the Yukon River "Gold Rush" country. They are considered a medium-to-high yielding variety with excellent storability due to their long dormancy period.
Yukon Gold potatoes are versatile and can be boiled, baked, roasted, grilled, or fried. They are frequently used in gratins and hashbrowns. Their texture and flavor pair well with cream, butter, cheese, eggs, and herbs. When selecting Yukon Gold potatoes, look for firm, smooth potatoes without green discoloration, sprouts, wilting, or decay.
