Yukon Gold potato

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The Yukon Gold potato is a type of potato which is highly regarded for its unique, buttery flavor and its versatility in a variety of culinary applications. It was first released in 1980 by Gary Johnston, a researcher at the University of Guelph, Ontario, Canada.

History[edit]

The Yukon Gold potato was developed through crossbreeding a North American white potato with a wild South American yellow-fleshed variety. Its development was part of a program at the University of Guelph to develop a variety of potato that combined the best qualities of both parents.

Characteristics[edit]

Yukon Gold potatoes are medium to large in size and are round to oval in shape. The skin is smooth, slightly flaky, and is a yellow to light gold color. The flesh is yellow and is known for its creamy and moist texture. The flavor is slightly sweet and buttery, which makes it a versatile potato in the kitchen.

Cultivation[edit]

Yukon Gold potatoes are a cool season crop and are typically planted in early spring. They prefer well-drained, loamy soil and full sun. The plants are resistant to some common potato diseases, but are susceptible to others, such as potato blight and potato scab.

Culinary Uses[edit]

Yukon Gold potatoes are versatile and can be used in a variety of dishes. They are excellent for boiling, baking, and frying, and are commonly used in recipes for mashed potatoes, potato salad, and french fries. Their buttery flavor and creamy texture also make them a good choice for potato soup and potato gratin.

Nutritional Value[edit]

Yukon Gold potatoes are a good source of Vitamin C, potassium, and fiber. They are also low in fat and cholesterol.

See Also[edit]

References[edit]

External Links[edit]

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