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Potatoes Yukon Gold – History & Nutrition

Potatoes are some of the most versatile vegetables in the world. They can be boiled, mashed, baked, or fried and used as a side dish or as the main ingredient in a variety of recipes. One particular potato variety, the Yukon Gold, is a favorite among chefs for its buttery texture and golden hue. Let’s take a look at some of the information and facts about Yukon Gold potatoes.

History

Yukon Gold potatoes were first developed in 1966 by Dr. Gerry B. Collins from Agriculture Canada’s Research Station in Guelph, Ontario. He cross-pollinated two varieties—the North American wild potato and a German variety—in order to create this unique spud with its distinctive flavor and color. This variety quickly gained popularity among chefs due to its delicious flavor and versatility in recipes.

Nutritional Value of Yukon Gold Potatoes

An excellent source of dietary fiber, potassium, vitamin C, iron, zinc, phosphorus, magnesium, vitamin B6, folate and manganese. They are also low in fat and calories making them an ideal food for those looking to maintain their health or lose weight without sacrificing flavor. It is worth noting that potatoes should not be refrigerated because cold temperatures will break down their starches resulting in a grainy texture when cooked.

Uses for Yukon Gold Potatoes

Due to their buttery texture and golden hue. Often used as an accompaniment to roast meats such as beef or lamb. But they also make great mashed potatoes or French fries due to their naturally creamy consistency. Which allows them to absorb other flavors easily while still maintaining their shape after cooking. Additionally boiled whole or cut into cubes for use in salads or soups where they will add both flavor and nutrition without overpowering other ingredients.

Conclusion

Finally, an incredibly versatile vegetable used in many different dishes from salads to soups to roasts making them essential for any kitchen pantry!

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