The Yukon Gold potato, a mid-season variety developed in Canada in the 1960s and released in 1980, has become a cherished staple for both home cooks and professional chefs. Celebrated for its appealing qualities and adaptability in the kitchen, its widespread appeal stems from its distinctive flavor and appearance, making it a favorite for diverse culinary applications. The name “Yukon Gold” pays homage to the Yukon River and the historic gold rush, reflecting the potato’s signature golden hue.
Distinctive Features of Yukon Gold Potatoes
Yukon Gold potatoes are recognized by their golden-yellow flesh, which retains its vibrant color even after cooking. They have thin, smooth, yellowish-white or golden-brown skin, often speckled with small brown spots. A distinguishing feature is their shallow, often pink-colored eyes, which sets them apart from other yellow-fleshed varieties.
These potatoes are prized for their unique flavor, described as buttery, earthy, and sometimes subtly sweet or nutty. Their cooked texture balances fluffiness and moisture, falling between starchier Russet and waxier red types. This texture allows them to hold their shape well while also becoming creamy when mashed.
Yukon Gold potatoes are versatile and considered an all-purpose potato. They perform exceptionally well in various cooking methods, including mashing, roasting, boiling, baking, and frying. Their natural buttery flavor often means they require less additional seasoning or fat, solidifying their status as a kitchen favorite.
Getting Started: Planting Yukon Gold Potatoes
Planting Yukon Gold potatoes requires proper timing and site selection. Plant after the last spring frost when soil temperatures have warmed. An ideal location provides full sun exposure for robust growth.
Yukon Gold potatoes thrive in well-drained, loose, and fertile soil. Spade or loosen the soil thoroughly before planting, as potatoes do not grow well in compacted conditions. Slightly acidic conditions are preferred, though they tolerate a range of soil pH.
Use certified disease-free seed potatoes to prevent common diseases. Before planting, ‘chitting’ or pre-sprouting can be beneficial. This involves placing seed potatoes in a cool, bright area for a few weeks to encourage short, stout sprouts, potentially leading to earlier and larger yields.
Large seed potatoes can be cut into smaller pieces, each with at least one or two “eyes.” Cure these cut pieces for a day or two in a warm, humid environment before planting to form a protective layer and reduce rot risk. Plant seed potato pieces 8 to 12 inches apart in trenches about 3 inches deep. Space rows 2 to 3 feet apart to allow for growth and hilling.
Ongoing Cultivation and Problem Solving
Consistent moisture is important for Yukon Gold potatoes, especially during flowering and tuber development. Regular, deep watering encourages deeper root growth. Avoid waterlogging the soil, which can lead to rot.
A balanced, low-nitrogen fertilizer is recommended. Excessive nitrogen promotes foliage growth at the expense of tuber development. Applying compost or a slow-release granular fertilizer at planting provides sustained nutrients.
Hilling is a key practice. This involves mounding soil around the base of emerging plants. Hilling protects developing tubers from sunlight, preventing them from turning green and inedible, and encourages more potatoes along the buried stem. Repeat this process as plants grow to keep tubers covered.
Weed control is necessary, as weeds compete for water and nutrients. Shallow cultivation or mulching suppresses weeds without disturbing shallow potato roots. Organic mulches like straw also retain soil moisture and regulate soil temperature.
Common Pests
Potato plants can encounter various pests. The Colorado potato beetle is identified by its yellow and black striped adults and reddish-orange larvae. Hand-picking is effective for small infestations; organic pesticides like neem oil or Bacillus thuringiensis (Bt) can be used for larger outbreaks. Potato leafhoppers are small, green, wedge-shaped insects that cause leaves to curl and turn yellow (“hopperburn”). Row covers can prevent infestations, and insecticidal soaps may provide some control.
Common Diseases
Common diseases include early blight, which causes dark spots with concentric rings on lower leaves, late blight, a destructive disease leading to rapidly spreading brown or black lesions on leaves and stems, and scab, a bacterial disease resulting in rough, corky lesions on tuber skins. Prevention strategies include annual crop rotation to avoid soil-borne pathogens, ensuring good air circulation, and using disease-resistant seed varieties. Proper watering to avoid prolonged leaf wetness helps prevent blights, and maintaining a slightly acidic soil pH can reduce scab incidence.
Harvesting and Curing Your Crop
Harvesting Yukon Gold potatoes for optimal flavor and storage occurs when the plant’s foliage yellows, withers, and dies back, usually 90-100 days after planting. This signals that tubers have matured and developed full flavor and skin set. While smaller “new” potatoes can be dug earlier, waiting for foliage dieback generally yields larger, more developed tubers.
Careful harvesting avoids damaging potatoes. Gently loosen soil around the plant with a digging fork or spade, starting 6-12 inches from the main stem to prevent piercing tubers. Lift the plant, shaking off excess soil to expose potatoes. Set aside any cut or bruised potatoes for immediate consumption, as they will not store well.
After harvesting, potatoes benefit from curing. Curing toughens skins, heals minor wounds, and improves storage life by reducing moisture loss and preventing rot. Place freshly dug potatoes in a dark, well-ventilated area with high humidity (85-95%) and temperatures between 50-60°F (10-16°C) for one to two weeks. Avoid washing potatoes during curing, as this introduces moisture and hinders healing.
Storing Yukon Gold Potatoes
Proper storage of cured Yukon Gold potatoes is important for long-term preservation. The ideal environment is a cool, dark, and humid space with good ventilation. Temperatures between 45-50°F (7-10°C) are optimal for preventing premature sprouting and maintaining quality. Storing potatoes in complete darkness prevents them from turning green, which occurs when tubers are exposed to light and produce solanine.
High humidity prevents shriveling due to moisture loss, while good air circulation discourages moisture buildup that can lead to mold or rot. Avoid airtight containers, which trap moisture and promote spoilage. Bins, baskets, or burlap sacks that allow airflow are suitable.
Store potatoes separately from certain fruits and vegetables. Avoid storing them near apples or onions, as these release ethylene gas, which can accelerate sprouting. Periodically check stored potatoes for spoilage like soft spots, mold, or excessive sprouting, and remove affected tubers to prevent decay spread. Under ideal conditions, Yukon Gold potatoes can last for several months.