The Basics: Yukon Gold New Potatoes

Cooking Essentials 

The Technique

Yukon Gold New Potatoes

Yukon Gold New Potatoes, Solanum tuberosum, are a yellow fleshed potato developed in Canada known for characteristics of both the red & russet tuber. The outer skin is thin so peeling isn’t necessary. Yukon Gold New Potatoes are a low starch variety that offer a smoother texture when cooked. The potatoes may be steamed, boiled, roasted & sautéed resulting in many different styles. Pair them with Pan-Seared New York Strip Steaks, Rosemary-Garlic Eye Of Round Roast or Classic Beef Pot Roast as a welcome side dish. This particular variety of potato is featured in Classic Roasted Root Vegetables & it’s delicious when topped over salads with grilled chicken. Nutritionally speaking, Yukon Gold New Potatoes are a good source of vitamins C & B6 as well as potassium per serving. Learn how to prepare them for roasting applications.

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How To Roast Yukon Gold New Potatoes

Yukon Gold New Potatoes may be roasted by themselves or with other root vegetables such as parsnips, turnips & carrots. Cut them into similar sizes for even cooking. The potatoes may be sliced in half or into quarters.

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Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Rinse the exterior of the Yukon Gold New Potatoes under cool running water. Slice them in half or quarter the potatoes using a chef knife. Repeat with the remaining tubers. Toss the potatoes in oil, then place cut side down onto a lightly greased half sheet pan. Proceed with instructions as directed according to specific recipe applications. 

The Tune
“East Of The Sun” Billie Holiday 

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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