Yukon Gold Rush
Marty Martindale

For many, many years people have sought after the perfection of an ideal “all purpose” potato, one capable of yukonbeing delicious and well-textured after any kind of cooking. This “ideal” potato had to withstand dry, as well as wet heat when cooked, also remain waxy and moist. Further, it needed a thin skin and a sweet, pleasing taste.

There are two schools of thought regarding Yukon Gold potatoes. Some believe mashing them or deep frying them turns out a spud not as desirable as a Russet potato. Others feel the Yukon Gold potato is perfectly versatile and up to the challenge of any type cooking or preparation ending in a superior result. Continue reading