The early name for the new cultivar was “Yukon”, for the Yukon River and gold rush county in Northern Canada. “Gold” was added to describe the colour and appearance.
Unlike some other potato cultivars, ‘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.
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