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Yukon gold potatoes - best way to prepare

uwsgrazer Sep 1, 2011 09:59 PM

I'm serving grilled salmon with haricot verts, Yukon gold potatoes and arugula. The dish will be served cold, as we're going out beforehand and there won't have time to cook anything when we return. How should the potatoes be prepared? The recipe says to serve them sliced, but should I boil them, bake / roast them, or something else entirely?

  1. mariacarmen Sep 1, 2011 10:18 PM

    they would be nice boiled, sliced thickly, tossed with chopped fresh herbs (whatever you like, parsley, thyme, rosemary) plenty of salt and pepper, and melted butter. or a very good extra virgin olive oil. minced shallots too.

    2 Replies
    1. re: mariacarmen
      uwsgrazer Sep 2, 2011 09:16 AM

      Are you suggesting raw or cooked (minced) shallots? I know the taste is quite mild, but I like the idea and am just wondering which you would advise

      1. re: uwsgrazer
        mariacarmen Sep 3, 2011 11:18 AM

        Raw, and finely minced.

    2. greygarious Sep 1, 2011 10:56 PM

      Boil or steam them ahead of time, then peel and refrigerate. Slice them and warm them up (microwave on low power) just before serving, drizzle with melted herb butter.

      2 Replies
      1. re: greygarious
        uwsgrazer Sep 2, 2011 09:17 AM

        About how long should they be boiled? Can the peel be left on, or is it too bitter or unpleasant tasting to do so?

        1. re: uwsgrazer
          greygarious Sep 2, 2011 10:16 AM

          The skin of a YG is papery in texture. The taste is innocuous but it's like chewing a piece of paper. Length of cooking time varies according to size, shape, and whether they were refrigerated or room temp to start. (Many people DO chill their spuds and onions.) If they are golf ball size, prick with a sharp knife at 12-15 minutes. They are done when it pierces to the center easily.

      2. s
        Sweet Pea Sep 2, 2011 09:23 AM

        Wash, boil whole (with skin) until tender, then mash roughly with a fork. Season with olive oil, garlic powder, s&p, and a whack of fresh herbs (chives, thyme and parsley all work well). Great warm, cold or room temp.

        You could also slice them into 1/2-inch rounds, brush with olive oil, season with s&p and grill them with the salmon. Top with a sprinkle of parmesan cheese while they're still warm. Delish.

        1. chef chicklet Sep 2, 2011 10:09 AM

          We're talking about my new favorite potato. You can roast them with fresh lemon juice, black pepper and salt, and sauteed garlic or shallots, and a little fresh thyme. Butter and a drizzle a little olive oil, don't cover them so the skins crisp a bit. Higher temperature at the end. Toss the arugula in or lay the potatoes on top. mmm now I want some!
          I do this with small yukon gold potatoes, if you get the larger ones, slice them length wise and do the same.

          1. biondanonima Sep 2, 2011 11:09 AM

            Since they have to be served cold, I would boil them and then toss them with a vinaigrette of some type while they're still warm, so they soak up more of the flavors. I wouldn't use butter, as it can get unpleasantly pasty when cold. Go with a nice olive oil vinaigrette (more than you think you need, as serving them cold will dull the flavor/tartness/saltiness of the vinaigrette slightly) and they'll be delicious with the salmon and haricots verts.

            1. SourberryLily Sep 2, 2011 11:19 AM

              I simply cut them in half, drizzle a very thin layer of olive oil then grind pepper and salt over it. Toss it then stick it in the over for 30-40 minutes.

              You can add thyme as well if you want.

              1. paulj Sep 2, 2011 01:16 PM

                What size of potatoes? The smaller they are, the more likely I'll cook and serve them whole.

                I like boiling small ones whole in well salted water, then drained, and allowed to dry. They'll be left with a light salt crust. Cooked ones can also be tossed with a bit of oil and black pepper.


                Yukon Gold are a medium starch potato, not as 'waxy' as reds, not as starchy as bakers. It makes them all purpose potato, though you will find shows like ATK recommend them for a wide range of dishes.

                1. i
                  Isolda Sep 2, 2011 01:39 PM

                  If they're smallish, I'd make this: http://thepioneerwoman.com/cooking/20...

                  They go very well with the other things on your menu.

                  1. e
                    escondido123 Sep 2, 2011 02:36 PM

                    Boil, cool and serve with pesto--it makes my mouth water just thinking about that dish.

                    1 Reply
                    1. re: escondido123
                      mariacarmen Sep 3, 2011 11:20 AM

                      ooh, that made me think of boil, cool, and eat with aioli. mmmmm....

                    2. u
                      uwsgrazer Sep 5, 2011 01:05 PM

                      Thanks everyone for your feedback! I ended up boiling the potatoes. They took longer to boil than I would have thought -- maybe 30 minutes? They were maybe 50% larger than a golf ball, maybe some even larger. In any case, they came out very tasty. I followed someone's advice to toss in the vinaigrette. That helped, as did the suggestion to make extra vinaigrette, just to avoid the need to scrimp or risk running out. I refrigerated the potatoes but found them a bit hard to handle in that the crumbled some. Nothing awful or anything, but I guess more fragile than I expected.

                      Just for completeness sake, in addition to the ingredients listed in my OP, I also included fresh tomato wedges, hard boiled eggs and Kalamta olives, all drizzled with a vinaigrette of champagne vinegar and olive oil. Very tasty summer dish that can conveniently be prepared in advance to be ready to serve immediately after you walk through the door!

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