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Yukon Gold is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh. This potato was developed in the 1960s by Garnet ("Gary") Johnston [ 1 ] [ 2 ] in Guelph, Ontario, Canada , with the help of Geoff Rowberry at the University of Guelph .
From Yukon Gold vs. russet to ricing vs. mashing, I've tested many ways to make mashed potatoes even more amazing. Then I came across Ina Garten's unique spin on the side dish.
Yukon gold potatoes (about 6 medium potatoes) 1 c. chicken broth. 1/4 c. fresh lemon juice. 5. garlic cloves, smashed. Directions. Preheat the oven to 450°F.
Meet your new favorite side dish: Lyonnaise potatoes. This recipe calls for Yukon gold potatoes that are fried in a skillet with bacon, onions, and garlic.
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.
Tomato and potato cultivars are commonly classified as determinate or indeterminate according to the amount of time that they produce new leaves and flowers. Varieties that produce few leaves and flowers over a shorter period are classed as determinate and those that produce new leaves and flowers for longer are classed as indeterminate.
Yields: 4-6 servings. Prep Time: 10 mins. Total Time: 55 mins. Ingredients. 4 tbsp. extra-virgin olive oil, divided. 2 lb. Yukon Gold potatoes, cut into 1" pieces
Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]