The Yukon Gold potato holds a prominent place in kitchens worldwide. Developed in Canada starting in the 1960s, the final cross-bred strain was released to the market in 1980. Its creation was inspired by the desire for a larger, smoother potato that retained the rich, yellow-fleshed color and flavor of certain wild South American varieties. The name itself pays homage to the Klondike Gold Rush and the potato’s golden appearance.
This potato is described as an all-purpose variety due to its balanced starch content, falling between the high-starch Russet and the low-starch new potato. When cooked, the yellow flesh offers a creamy, tender consistency with a naturally buttery and earthy flavor profile. Its smooth, thin skin is another appealing trait, often allowing cooks to skip the peeling process entirely.
Defining the Commercial Sizing Categories
Commercial potatoes, including Yukon Golds, are graded and sorted into distinct categories based on physical dimensions, primarily diameter and weight, to ensure consistency for retail and foodservice use. This classification helps determine the optimal application and predicts cooking time for different batches. The smallest commercially available size is called Creamers or Size C, which generally ranges from 0.75 inches up to 1 5/8 inches in diameter.
The next size up is Size B, a common choice in the foodservice industry. These medium potatoes typically measure between 1.5 and 2.25 inches in diameter.
The largest standard category is Size A, considered the premium size for many applications. Size A Yukon Golds typically fall within a diameter of 2 to 3.5 inches.
Potatoes exceeding the Size A range are sometimes labeled as Chef or Jumbo, and these are often reserved for large-scale processing or specific commercial applications. The classification system allows distributors to ensure uniform product specifications regardless of the variety.
Culinary Recommendations Based on Size
The size of a Yukon Gold potato influences how quickly and evenly it cooks, making certain sizes better suited for specific recipes. The smallest varieties, Creamers (Size C) and Size B, are valued when the potato needs to remain whole. Their uniform, compact shape ensures they cook through simultaneously, making them perfect for boiling, roasting whole, or adding to potato salads and stews where they maintain their structure.
Larger potatoes, specifically Size A and Jumbo, are best utilized when the potato will be cut, processed, or mashed. The greater mass of these larger sizes makes them ideal for applications like silky mashed potatoes, where the goal is to break down the flesh entirely. They are also the preferred choice for cutting into large, uniform wedges or for making French fries, as the high yield minimizes prep time.
When preparing dishes like scalloped potatoes or gratins, using a consistent size, such as Size A, ensures that all slices are of a similar thickness for even cooking. The medium starch content allows the potato to mash smoothly while still holding its shape well when boiled.
Selecting and Storing Yukon Gold Potatoes
Choosing high-quality Yukon Golds begins with inspecting the skin and firmness. Select potatoes that feel firm and heavy for their size, avoiding any with wrinkles, soft spots, or bruises, which indicate damage. Look for a smooth, consistent golden skin and avoid any potatoes exhibiting a green tinge.
Greening on the potato skin is a sign that the tuber has been exposed to excessive light, causing an accumulation of the alkaloid solanine. While small amounts of green can be cut away, a heavily green potato should be avoided entirely, as high levels of this compound can cause digestive upset.
The best practice for home storage is to place the potatoes in a cool, dark, and well-ventilated location. Temperatures between 42 and 55 degrees Fahrenheit are ideal for maintaining quality over a period of two to three months. Consumers should never store potatoes in the refrigerator, as the cold temperature rapidly converts starches into sugar, negatively affecting flavor and cooking performance.
Furthermore, potatoes should be kept away from onions. The gases released by onions can accelerate the sprouting and deterioration of the potatoes.