The Yukon golden flesh is richly flavored and rather firm and
moist, with a medium starch content. Yukon Golds are an extremely versatile
solution as a perfect compromise between dry, fluffy russet and moist, waxy
varieties. They 're outstanding for mashed, also for soups, and they're
outstanding for sautéing and oven roasting, too.
Yukon Gold is a large potato
cultivar most clearly distinguished by its long, smooth, eye-free skin and
yellow-tinted flesh. This potato was grown by Garnet Johnston in Guelph ,
Ontario , Canada in the 1960s.
You really don't need to peel
it them. These Canadian-born faves can be cooked in their skins to preserve
their nutrients, including potassium, vitamin C and fiber, and to be prepared
more quickly.
If they are, stored in a
cool, dark, dry place in an open paper bag, Yukon Golds will be kept for a few
weeks. Do not store potatoes in the refrigerator or in plastic.
Quick recipe:
1⁄4 cup extra virgin olive
oil
salt & freshly ground
black pepper
2 lbs small Yukon gold potatoes, halved
6 medium garlic cloves,
thinly sliced
2 tablespoons finely chopped
flat leaf parsley
Preheat oven to 400 ° Coat a baking sheet with 1 tablespoon oil and
sprinkle with salt and pepper.
Assemble the golden potatoes
on a baking sheet, the cut side down, and bake for 45 minutes or until crispy
and golden brown. Put the potatoes in a bowl.
Inside a large skillet, heat
the remaining 3 tablespoons of oil. Add the garlic and cook over mildly low
heat, stirring until crisp and nicely browned, do not let the garlic turn too
brown or bitter.
Toss the garlic and butter
over the potatoes and apply the parsley and mix. Top with salt and pepper and
eat immediately.
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