Yukon gold potato

Description

Yukon Gold potatoes are a versatile medium to large sized variety with a slightly flattened shape and thin, speckled, golden skin. The flesh is yellow to gold, firm and moist. When cooked, yukon gold potatoes take on a creamy and tender consistency with a buttery and earthy flavour.

A particularly popular potato across the USA and the preferred potato of The Obamas when in the White House. The potato of choice for the dauphinoise at the state dinner. 600 kilograms of Yukon Gold potatoes were also used at the Oscars award show in 2016 where Wolfgang Puck served the tubers with crème Fraiche and Caspian caviar!

They pair well with cream, butter, garlic, bacon, cheese, fried and scrambled eggs, and herbs such as oregano, cilantro, sage, basil, and tarragon.

Yukon Gold potatoes contain nearly twice as much vitamin C as a regular baking potato and provide some potassium as well.

History
The Yukon Gold potato was created in the 1960s by Gary Johnston in Canada. He bred the first Yukon Gold variety at Ontario Agricultural College from a potato from North Dakota, called norgleam with a wild South American yellow-fleshed variety. Released to the market in 1980, the Yukon Gold was the first potato in Canada to be labelled with its name rather than just a colour description.