https://www.seriouseats.com/yukon-gold-potato-decline-1185730
I did notice that all the yellow potatoes I saw this year at the local Save Mart were all labeled as <something> Gold, with variations on that first word. I didn’t think much of it, and my version of the viral Kenji Hasselback gratin came out just great with whatever gold potatoes I got.
I think ours here are usually just called yellow fleshed potatoes.
My favourite yellow fleshed potato that I grow is a Bintje, which seems to be firmer than the Yukon Gold, and they take longer to cook than most other potatoes I have cooked.
There are some really nice yellow fleshed German potato varieties, too, but they are hard to find in Canada.
The link is dead.
@Lectroid is missing the last digit in the URL. Here’s the link.
I see Yellow Gold more often than not in my local markets now. I’d noticed the skin being different awhile back (the “netting” isnt there anymore). The European strains are good, but the Yukon Golds were better.
Thank you for the link fix.
