White potatoes are certainly not the only spuds in town as evidenced by the growing popularity of the yellow potato. In some parts of the world, yellow varieties are far preferred to their creamy or starchy white cousins, and this led in the early 1980s to a Canadian company developing the Yukon Gold. Chances are when shoppers search for yellow potatoes in the grocery store in the US, the most likely type they’ll find is this Canadian creation, although other variants exist. There are plenty of reasons why yellow ones are giving russets and others a run for their money.
First, the yellow color comes from a chemical called anthoxanthins, a special pigment loaded with antioxidants, which may make the potato nutritionally superior. The chemical is also present in a few other edible plants like apples. Second, the yellow variety is often sweeter, and for cooks this means they may be able to use flavoring for these potatoes in smaller amounts. Most are waxy instead of starchy, which translates to fewer total carbohydrates too.
The average size of a Yukon Gold potato is a little smaller than many russets. It weighs about 5 ounces (141.75 grams) and has just 100 calories. Some of its nutritional offerings are highly superior. A single potato of this size offers 21% of the US Recommended Daily Allowance (RDA) of potassium. It’s also a great source of vitamin C, with about 45% of the US RDA. They also give people about 10% of the vitamin B6 they need for the day and have 3 to 4 grams of dietary fiber. They are lower in total carbohydrates than most white potatoes as well.
When shopping for yellow potatoes, there are a few things that consumers should look for. They should avoid potatoes with tons of eyes, and if they have small eyes, these should be nearly pink in color. Potatoes that look green have been exposed to too much air or stored improperly and shouldn’t be purchased. Skin should be light brown in color and shouldn’t have visible bruises or huge markings.
Once these potatoes are home, they should be used right away or stored in a dark place — not in the refrigerator. Very cold conditions can change their texture and turn them green.
Many cooks enjoy substituting yellow potatoes in recipes calling for white ones. They have a slightly less tough skin that is easier to peel, and they can be inspiration for plenty of dishes. Cooks can use yellow ones in mashed or smashed potatoes, in soups, steamed and drizzled with a little bit of butter, placed in potato salad, or served as the essential element in au gratin dishes. One very attractive use is to make a combination yellow and red potato salad (or red and yellow roasted potatoes). These add color and delicious taste to plenty of meals.
