yukon gold potatoes

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.