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Yukon Gold potatoes - can I bake/roast/FF them?

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Diane in Bexley Dec 4, 2009 09:27 AM

Have probably 7 lbs left from giant bag used for Tgiving & already made latkes for the freezer for Chanukah next week. Can I bake/roast/FF them in addition to greaqt mashed, scalloped, au gratin or other potato dishes? thanks!

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    smtucker Dec 4, 2009 09:49 AM

    Yukon Golds make lovely potato chips, but you have to eat them within 24 hours if you like to keep them crispy. I slice on the mandolin, soak in cold water, drain and dry them before frying. When having friends to dinner, I will make salt/rosemary, salt/cayenne pepper, etc... and keep them in separate baskets for nibbling.

    I find that FF don't work too well. The Yukon just has too much moisture, but maybe strings would work?

    1. todao Dec 4, 2009 10:01 AM

      Yukon golds, either the larger more mature variety or the smaller immature ones that are harvested early in their development, can have either yellow or red skins. Because they are relatively low in starch, they are wonderful when boiled and mashed, but they can be roasted (baked) or fried. They are terrific in soups, casseroles and stews. Because of their compartively low starch content I wouldn't use them for french fries but they work well for just about any other cooking method you might want to try.

      1 Reply
      1. re: todao
        BobB Dec 4, 2009 10:10 AM

        We use them for pretty much everything, including french fries. They don't make the crispest fries, but they're still tasty when fresh & hot with a dusting of kosher salt and chopped rosemary.

      2. Gio Dec 4, 2009 10:37 AM

        Yukon Golds with sliced tomatoes and onions make a fine bed on which to roast either a whole fish or thick fillets. Slice in rounds, layer in an oiled baking dish and sprinkle each layer with minced garlic, chopped thyme leaves, S & P, and olive oil. I usually give them a head start for 20 minutes in the oven then add the fillets and bake for an additional 15 minutes , or 15 minutes per inch for a whole fish like cod, etc. 400F oven temp.

        1. Scagnetti Dec 4, 2009 10:58 AM

          I sliced them 1/4" thick and fry them in olive oil as a substitute for home fries with breakfast. They brown nicely and cook evenly.

          1. b
            bear Dec 4, 2009 11:00 AM

            My husband and son prefer Yukons to russets for French fries because of their buttery flavor. They also make great homefries with onions, and are delicious in Cooks Illustrated High-Roasted Butterflied Chicken (I don't think that's the exact name), especially when tossed with some onions, where they cook under the chicken and soak up all the juices and seasonings from the chicken. Our favorite all-around potato.

            1. d
              danieljdwyer Dec 4, 2009 11:04 AM

              Another great option would be to make a tortilla de patatas. Yukon Golds are the closest approximation to the potato the Spanish use for this that is commonly available in the US. It's a dish that keeps very well, and is good cold or hot (reheated in a low temperature oven, never the microwave).
              It's a very simple dish to prepare; here's a good set of instructions: http://www.spanish-fiestas.com/recipe...
              The only note I would make about that recipe is that, in the pictures, you can see that some browning has occurred. A perfect tortilla de patatas has absolutely no brown; it should be yellow throughout.

              1. BobB Dec 4, 2009 11:32 AM

                We also like to parcook them in the microwave, then slice about 1/3" thick, toss with olive oil and salt, and grill to golden brown. Yummo!

                1 Reply
                1. re: BobB
                  b
                  bear Dec 4, 2009 11:58 AM

                  We grill them, too, and top a steak tip and blue cheese salad with balsamic dressing. Adds just enough heartiness to the salad to make it ahttp://www.chow.com/images/button-post_my_re... meal. Steak and potatoes are comfort in any form.

                2. Caitlin McGrath Dec 4, 2009 02:46 PM

                  They're perfect for cutting into chunks, tossing with olive oil and seasonings, and roasting.

                  1. chef chicklet Dec 5, 2009 04:43 PM

                    These are my favorite potato, and they're so versatile.
                    I've roasted them, fried, and scalloped them. One way that was especially nice, I steamed them (they were the smaller ones) and then I smashed them, buttered them up and finished them off on the cast iron grill/griddle. They were just terrific with a little more butter, sour cream and chives. You could also boil them instead of steaming first.
                    I'd love to make latkes with these.

                    1. d
                      Diane in Bexley Dec 7, 2009 06:17 AM

                      An update, I had some people over for brunch on Sunday. Steamed some Yukons till they were 75% done, then sauteed some shallots, green & red peppers in large skillet with EVOO & butter. Threw in a little garlic, rosemary, and s&p. Added potatoes and let them get crispy. These were the best hash browns I have ever made, used up the little bit leftover in an omelet this morning.

                      Don't have enough people at home any more to justify several kinds of potatoes, but these are very versatile!

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