The Canadian Press
The Yukon Gold potato’s waxy, moist, yellow-tinged flesh is prized by chefs and home cooks for its flavour and versatility ‚Äî ideal for boiling, baking and frying as well as grilling, pan frying and roasting. It retains its yellow colour when cooked.
Here are some recipes to try using the potato, which was developed 50 years ago in Guelph, Ont:GRILLED POTATO AND ASPARAGUS SALAD
Fresh lemon zips up the flavour in this salad. Serve it for brunch or lunch or with grilled salmon for dinner.
4 Yukon Gold potatoes (about 500 g/1 lb)
Half bunch asparagus, trimmed
75 ml (1/3 cup) extra-virgin olive oil, divided
4 cloves garlic, minced
2 ml (1/2 tsp) each salt and pepper
1 red pepper, chopped
2 ml (1/2 tsp) grated lemon rind
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) Dijon mustard
15 ml (1 tbsp) chopped fresh mint or parsley (optional)
Slice potatoes into 1-cm (1/2-inch) thick slices and place in a large bowl. Add asparagus and drizzle with 30 ml (2 tbsp) of the oil. Add half the garlic and half each of the salt and pepper. Toss well to coat potatoes and asparagus.
Place potato slices and asparagus on a greased grill over medium-high heat, close lid and grill, turning once, for about 10 minutes for the asparagus and 15 minutes for the potatoes or until golden and crisp. Arrange on a platter.
In a small bowl, whisk together remaining oil and garlic, lemon rind and juice and mustard.
Drizzle over grilled vegetables and sprinkle with mint, if using.
Makes 4 servings.
Source: Ontario Potato Board.
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PERFECT SCALLOPED POTATOES
Easy and impressive, these creamy scalloped potatoes created with the buttery Yukon Gold variety by sisters Julie Albert and Lisa Gnat are sure to be a hit with guests and family alike.
They’ve done away with the traditional heavy cream ‚Äî substituting milk ‚Äî and layer the potatoes with an onion-herb mixture, a creamy combination of white cheddar and Parmesan cheese, and finish it with a crunchy crumb topping.
You can assemble the scalloped potatoes up to six hours ahead. Refrigerate covered with foil and allow to come to room temperature before baking.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
1.5 kg (3 lb) Yukon Gold potatoes, peeled and thinly sliced crosswise (about 6 large)
15 ml (1 tbsp) olive oil
125 ml (1/2 cup) grated white cheddar or Gruyere cheese
125 ml (1/2 cup) freshly grated Parmesan cheese
3 ml (3/4 tsp) kosher salt
1 medium yellow onion, chopped
5 ml (1 tsp) chopped fresh thyme
5 ml (1 tsp) chopped fresh rosemary
Bechamel
50 ml (1/4 cup) butter
50 ml (1/4 cup) flour
5 ml (1 tsp) dried mustard powder
2 ml (1/2 tsp) kosher salt
Pinch cayenne pepper
750 ml (3 cups) whole milk, warmed
Topping
125 ml (1/2 cup) panko (Japanese breadcrumbs)
125 ml (1/2 cup) grated white cheddar or Gruyere cheese
50 ml (1/4 cup) freshly grated Parmesan cheese
30 ml (2 tbsp) melted butter
Preheat oven to 200 C (400 F). Coat a 23-cm (9-inch) square baking dish with non-stick cooking spray.
In a large bowl, toss sliced potatoes with olive oil, white cheddar, Parmesan cheese and salt. Set aside. In a small bowl, toss onion, thyme and rosemary. Set aside.
Bechamel: In a medium saucepan, melt butter over medium heat. Add flour, mustard powder, salt and cayenne. Stir continuously for 30 seconds. Gradually whisk in milk and continue to whisk until sauce thickens, 4 to 5 minutes. Remove from heat.
Topping: In a small bowl, toss together panko, cheddar, Parmesan and butter.
To assemble: Pour 250 ml (1 cup) bechamel over bottom of baking dish. Arrange one-third of the sliced potato mixture in a pattern on top. Sprinkle with half the onion mixture and top evenly with 250 ml (1 cup) bechamel. Layer one-third of the potato slices, remaining half of the onions, followed by remaining potato slices. Pour last 250 ml (1 cup) of bechamel and evenly scatter topping over potatoes. Cover with aluminum foil and bake for 50 minutes. Reduce heat to 180 C (350 F), uncover and continue to bake for 30 minutes, or until potatoes are fork tender and top is beginning to turn golden.
Makes 8 servings.
Source: “Lick Your Plate: A Lip Smackin’ Book for Every Home Cook” by Julie Albert and Lisa Gnat (Pinky Swear Press, 2016. Reprinted by permission of Appetite by Random House).
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YUKON GOLD POTATO PANCAKES
These are delicious hot or cold, for breakfast, lunch or dinner. Serve with fat-free sour cream or applesauce.
Prep Time: 10 minutes
Cook Time: 10 minutes
500 g (1 lb) Yukon Gold potatoes or other variety, grated
1 egg
30 ml (2 tbsp) whole-wheat flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) cinnamon (optional)
1 ml (1/4 tsp) salt
50 ml (1/4 cup) canola oil
Grate whole potatoes (no need to peel them). Place in a strainer and squeeze out as much water as possible. Set aside.
In a bowl, beat together egg, flour, baking powder, cinnamon and salt. Add grated potatoes and mix well.
Heat a large non-stick frying pan over medium heat. Add oil. Measure out 12 pancakes and add to heated pan. Flatten slightly.
Cook for about 5 minutes on each side or until golden brown.
Makes 12 pancakes, enough for 4 servings.
Source: PEI Potatoes, www.peipotato.org.
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YUKON GOLD POTATO AND CELERY ROOT PUREE
Former White House chef John Moeller has two favourite ways to prepare Yukon Gold potatoes — sliced in a gratin or in a puree.
“I really enjoy the puree … with the Yukon Gold potato. I think that leans in quite well and then if I add ingredients for flavours I think it blends in quite well with that and on top of it I like the colour on the plate. It has that little bit of a goldish tint to it.”
He makes a version with pureed Yukon Gold potatoes and parsnips blended with sauteed leeks.
Here is a variation with celery root.
Prep Time: 15 minutes
Cook Time: 45 minutes
Celery Root Puree
1 large celery root, peeled and cut in medium dice
10 ml (2 tsp) salt
Potato Puree
3 medium Yukon Gold potatoes, peeled and cut in large dice (reserved in water)
5 ml (1 tsp) salt
50 ml (1/4 cup) heavy cream
30 ml (2 tbsp) unsalted butter
Salt and ground white pepper
Celery Root Puree: In a medium pot, place celery root and cover with water to rinse. Drain and cover again with fresh water. Add salt, and bring to a boil over medium-high heat. Decrease to simmer for 10 to 15 minutes, until knife tender. Drain in colander and let steam evaporate for 2 to 3 minutes.
Using a food mill, puree celery root into a medium bowl. Transfer to a food processor and puree until very smooth. Transfer to a small bowl, cover, set aside and keep warm.
Potato Puree: Drain potatoes, place in a medium pot, cover with fresh water and add salt. Bring to a boil, decrease heat to simmer and cook for 10 to 15 minutes, until just tender. Drain potatoes and set aside.
In a medium saucepot, heat cream over medium heat until hot.
Using a food mill, puree potatoes into a medium pot. Add butter, season with salt and pepper, add cream and stir thoroughly. Fold in celery root puree until well incorporated.
Makes 6 servings.
Source: “Dining at the White House” by John Moeller with Mike Lovell (LifeReloaded Specialty Publishing, 2013).
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POTATO CHOCOLATE CAKE
Your guests will never guess the secret ingredient in this moist, rich chocolate cake — Yukon Gold potatoes.
250 ml (1 cup) Yukon Gold potatoes, mashed and hot
250 ml (1 cup) lukewarm water
150 ml (2/3 cup) butter, softened
500 ml (2 cups) brown sugar
5 ml (1 tsp) vanilla
4 eggs
500 ml (2 cups) all-purpose flour
175 ml (3/4 cup) cocoa, plus extra for dusting pan
11 ml (2 1/4 tsp) baking powder
2 ml (1/2 tsp) baking soda
Pinch salt
175 ml (3/4 cup) semi-sweet chocolate chips
Icing sugar for dusting or choice of icing
Preheat oven to 180 C (350 F). Lightly grease a 33-by-23-cm (13-by-9-inch) baking pan and dust with cocoa powder. Remove excess cocoa powder and set aside.
In a bowl, whisk water into mashed potatoes until mixture is smooth.
In a separate bowl, beat butter, brown sugar and vanilla for 4 to 5 minutes with an electric mixer until light and fluffy. Add 2 eggs and mix until blended; scrape down sides of bowl. Add remaining eggs and continue mixing until well blended.
In another bowl, sift together flour, cocoa, baking powder, baking soda and salt; stir to combine.
At low speed, alternate adding sifted dry ingredients and potatoes to liquid ingredients until incorporated. Fold in chocolate chips.
Place batter in prepared pan; smooth top. Bake for 30 minutes or until cake springs back when pressed lightly and begins to pull away from sides of pan.
Let cool in pan on a cooling rack. Sift icing sugar over cake or frost with icing of your choice.
Store at room temperature for up to 3 days in an airtight container. Cake also freezes well.
Makes 12 to 16 servings.
Source: PEI Potatoes, www.peipotato.org.
