Yukon Gold is a large variety of potato most distinctly characterised by its thin, smooth eye free skin and yellow tinged flesh. Unlike some other potato varietals the Yukon Gold can stand up to both dry heat and wet heat cooking methods. Its waxy moist flesh and sweet flavour make it ideal for boiling, baking and frying but these potatoes will also withstand grilling, pan frying, and roasting.
It was a Peruvian variety potato with a distinct yellow flesh and rich flavour that originally inspired the creation of the Yukon Gold. The Yukon Gold, itself is a hybrid variety. Gary Johnston, considered an agricultural icon, bred the first Yukon Gold variety at Ontario Agricultural College in 1966 from a potato from North Dakota, called “Norgleam” with a wild South American yellow-fleshed variety (W5279-4). Before it was named for marketing and distribution, it existed as the pedigree, G6666-4y. Released to the market in 1980 today the Yukon Gold grows throughout Canada, the Midwest and Western regions of America.
Substitutes and Equivalents
- Bintje – An Old Dutch variety, Bintje is the most popular yellow-fleshed potato variety – See Potatoes – Different Types in Australia
In the US
- Yellow Finn potatoes (slightly sweeter than Yukon gold)
- red-skinned potato (lacks yellow flesh)
- white round potatoes