Yukon Gold Potato

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About

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.

Information

Other names: Yukon Gold Potatoes
Translations: Yukon Gold kartupeļu, Yukon Gold bulvės, Yukon Gold cartofi, Yukon Gold krumpir, Yukon vàng khoai tây, Yukon Gold ziemniaka, Yukon Gold aardappelen, Yukon गोल्ड आलू, Yukon Gold Batata, Юкон Золотой картофеля, Yukon Gold πατάτας, يوكون الذهب البطاطا, 유콘 골드 포테이토, Yukon Gold brambor, Иукон Голд кромпир, Yukon Gold patatas, 马铃薯育空黄金, Papa Yukon Or, Yukon Gold krompir, Yukon Gold zemiakov, Di patate Yukon Gold, יוקון תפוחי זהב, Yukon Gold Potatis, Yukon Gold Kentang, ユーコンゴールドポテト, Pommes de terre Yukon Gold, Papa Yukon Oro, Юкон Золотий картоплі, Yukon Gold peruna, Yukon Gold картофи

Physical Description

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.

Tasting Notes

Flavors: sweet, starchy
Mouthfeel: Soft to crispy, Depending on preparation
Food complements: Chilli powder and pepper
Wine complements: Cakebread cellers merlot, Riesling, Chardonnay

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, august, september, opctober, november, december
Choosing: 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.
Buying: Gold flesh potatoes are generally available from July through April. Yukon Golds have a bit shorter availibility span, usually from August through February.
Procuring: Its drought tolerance is low and wilts easily mid season. Producers should closely monitor late season irrigation, to prevent creating ideal conditions for expression of diseases such as blackleg, pink rot and leak.

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.

Cleaning: Do not wash before storing as you will remove the protective coating. Lightly scrub just prior to using.

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.

Social/Political

History: Yellow-fleshed potatoes are common in Europe and South America. In fact, yellow flesh potatoes are actually considered the norm in most countries outside North America, so naturally, immigrants to North America were accustomed to and preferred potatoes with yellow flesh.

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