Gold potatoes are famous for their unique, yellow flesh and natural flavor that is brought out by frying, baking, boiling or steaming. Though they have been popular for a long time in Europe, they have recently become popular in America for their naturally moist flesh. The russet potato, which is the most widely used in America, is much drier, requiring a lot more moistening and flavoring in the cooking process than the gold potato.
The gold potato originated in South America as early as the 1400s with more than 200 types of species growing wild. Many of them are picked and used to feed farm animals. One of these species that grows in Peru has a rich flavor and yellow flesh. It was this potato that sparked the imagination of Gary Johnson, an expert in agriculture, and inspired him to create the Yukon Gold potato. In 1966, he bred a Norgleam potato with the yellow-fleshed potato from Peru, which yielded the Yukon Gold Potato. Now, the Yukon Gold is grown throughout North America.
Yukon Gold potatoes are a good source of potassium, vitamin C, vitamin B-6, niacin, calcium, protein and iron.
These potatoes are ideal to make flavorful mashed potatoes that don't require as much butter for flavoring as other potato varieties. They go well boiled in soups that have garlic, cream or both. They are often served scalloped on the side with white or red fish with herbs. "Cook's Illustrated" magazine says they're better than the russet for french fries.
Though different gold potatoes are available year-round, the Yukon Gold are an early to mid-season variety. This means they are planted in March and April, grown during the summer, then yield for the fall, winter and spring.
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