Yukon Gold Potato
Yukon Gold potatoes are smaller in size than traditional potatoes and are yellow on the inside as the name implies. They have a slightly buttery taste, making them great for mashed potatoes and certain potato salads.
It is an attractive, yellow-fleshed, potato cultivar. The tubers have light yellow flesh with round to oval shape. It is smooth and slightly flattened with pale yellow skin.
Selecting and Buying
Preparation and Use
Select potatoes that feel firm to the touch, with no bruised or bald spots, cuts, sprouts or green areas. One potato with a soft spot or damaged area will hasten the deterioration of the rest.
Conserving and Storing
Store gold potatoes in a paper bag (preferable) or perforated plastic bag in the refrigerator vegetable crisper drawer, away from onions. Use within a week. If you have a cold storage area, you can store the potatoes in a well-ventilated area, being careful to keep them away from any light source.
Since they have a slightly higher sugar content, gold potatoes do not store as well as russets. They need a cold environment, 40 to 50 degrees F., and 90 percent humidity is optimum. Storage below 33 degrees F. will cause the starches to turn to sugar.
Potatoes can turn green, yet still be firm and otherwise look fine. These green areas are a result of exposure to light, resulting in bitterness. The green indicates the presence of solanine, which can cause intestional discomfort. When the level of solanine exceeds 0.02 percent, potatoes can actually become toxic.