As the name indicates, Yukons were originally from the Western Canadian territory. Yellow and buttery with waxy skins, they are magnifique Jacques Pepin style – oven roasted with salt, pepper and beurre.
Preparation: Yukon Gold potatoes have a naturally buttery flavor. They’re firm, thin skinned, and hold up well in many recipes. The thin skin means they don’t need to be peeled, so you can consume their nutritional benefits—fiber and vitamins. If you decide to peel, cook the potato first, and then peel. The skin aids retention of nutrients while cooking.
Storage: Potatoes store well in a cool, dark, dry place for several weeks.