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

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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  1. 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. 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

        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. 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. 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. 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.