It’s good timing that as we’ve tipped into October and the wind and rain has whipped up down here on the South Coast, we can turn to our Yukon Gold potatoes from Morghew Park. So all thoughts turn to deliciously buttery, soft and delicately flaky dishes that warm the cockles of the heart.
Yukon Gold are thin skinned, golden fleshed potatoes which are pretty much one of the earliest varieties to welcome Autumn. Originally a Peruvian variety, as most golden potatoes are, this made the journey to North America where it was dubbed Yukon Gold after the Yukon river.
People often avoid potatoes as carbohydrates, but they have such wonderful nutritional qualities that they shouldn’t be underestimated. The Yukon contains nearly twice as much vitamin C as a regular baker and adds some potassium as well.
It’s also a highly versatile friend in your kitchen as it’s a robust roaster and chipper – and to that add hash browns and gratins as well – but makes fantastically fluffy jacket potatoes as well. They are little stars if you’re making Thrice Cooked Chips and of course, as crisps are utterly dreamy.
This variety has a very thin skin so needs some protection. Store in the veg crisper drawer in a paper bag – or make sure a plastic bag has plenty of ventilation holes. Keep away from light and remember these aren’t keepers. Don’t store for more than a week or two, ideally, to eat them at their best.
Perfect Sauteed Yukon Gold potatoes – like roasties but crispy fried in the pan with clarified butter (which is actually very easy to make as well)…and pictured at the top of this page.
We have long argued at home whether Golden Wonder crisps are a Northern or Southern phenomenon…(fyi the North is winning out here). Either way, they are THE crisps for kids of the 1970’s and 80’s and traditionally been made with Yukon Gold. So no event worth it’s salt [and vinegar, heh] is complete without a very, very large bowl of freshly salted crisps – and homemade is possibly even better and worth the effort, if you can stop yourself from eating them all before serving. Not easy…
Yukon Gold Jacques Pepin Style – although we usually know them in the UK as Potato Boulangere…so named because French villagers used to put their dish of potatoes into the local bread ovens to cook slowly. Actually, this is one of our family favourites so we often cook our pots this way – and as we have two veggies among us, we use a good quality low-salt stock and a sprig of rosemary from the garden for added flavour. Deliciously flavoursome as a side with pretty much anything – and a warming dish to have on a cold evening which we often chuck some butter beans into for a warming easy one pot dish with a steamed broccoli.
Nick’s sister introduced us to blinis one Christmas and it’s become a small obsession of ours. Ethical caviar can now once again be a realistic purchase – with new production techniques which are harmless to fish, then blinis with caviar can be enjoyed with impunity – and what a delicious way to start a celebration with a soft pillowy Yukon Gold Potato Blini topped with salty caviar and creme fraiche.
By the way, for veggies, there is this abundantly luxurious recipe for aubergine caviar (eggplant) that makes a perfectly good alternative…or this version which includes quinoa for a similarly popping effect.
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