The Yukon Gold potato is a popular variety recognized for its distinctive pale yellow flesh and creamy, naturally buttery flavor. Classified as a mid-starch, or all-purpose, type, its texture falls between the waxy red potato and the mealy Russet. Due to its versatility and thin skin, the Yukon Gold is subject to specific criteria for size and quality to standardize its appearance in the marketplace.
Commercial Grading Standards
Commercial sizing of Yukon Gold potatoes is governed by industry specifications, often aligning with United States Department of Agriculture (USDA) guidelines. These standards define the minimum diameter a potato must meet to qualify for a specific size designation, ensuring a consistent product for buyers. The primary metric for size is the minimum diameter, which dictates the common names used in the trade.
The smallest commercially designated potatoes are called Creamers or Size C, measuring less than 1 5/8 inches in diameter. Moving up, B-Size potatoes are medium, falling into a range between 1 1/2 and 2 1/4 inches across the shortest axis. These smaller sizes are frequently packed and sold whole due to their manageable dimensions.
The most common grade is the U.S. No. 1, which requires a minimum diameter of 1 7/8 inches for round varieties like the Yukon Gold. In the foodservice sector, larger potatoes are categorized as Chef Size, typically measuring 2 1/4 inches up to 3 1/4 inches in diameter. This category represents the premium, larger-format potatoes preferred for high-volume preparation.
Culinary Applications of Different Sizes
A potato’s size influences its cooking characteristics due to the ratio of surface area to mass. Small Creamer sizes are valued for cooking quickly and uniformly without requiring peeling or cutting. Their size allows the thin skin to help the potato hold its shape during boiling, steaming, or roasting whole.
Medium B-Size potatoes offer a balance, being large enough for a quick mash but small enough to roast whole. Consistency in size across a B-Size lot ensures that all potatoes finish cooking simultaneously, which is beneficial for side dishes like oven-roasted wedges.
Large Chef Size potatoes are preferred when the final dish requires the potato to be broken down or cut into uniform pieces. Their substantial size minimizes peeling time, as fewer potatoes are needed to reach a desired volume of peeled flesh. This makes them the ideal choice for creamy mashed potatoes, large-cut French fries, or baked potatoes requiring a fluffy interior.
Understanding Potato Measurement
Commercial potato sizing relies on the concept of minimum diameter to establish its grade. This measurement is taken by finding the smallest cross-sectional distance across the potato, perpendicular to its longest axis. For a round variety like the Yukon Gold, this measurement is a reliable indicator of the potato’s overall mass and size profile.
While diameter is the primary standard for sorting, commercial compliance also incorporates weight tolerances for packaged goods. Specific grades may permit a small percentage, such as three percent, of the potatoes in a lot to be slightly smaller than the stated minimum diameter. This allowance accounts for variations that occur during mechanical harvesting and sorting, ensuring the packaged product meets the required weight while adhering to dimensional standards.