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Yukon Gold Potato Selection and Storage Tips

Green potatoes can be poisonous


gold potatoes recipes vegetable yukon gold receipt

Gold Potatoes

© 2007 Peggy Trowbridge Filippone

Yukon Gold Potato Selection

Gold flesh potatoes are generally available from July through April. Yukon Golds have a bit shorter availibility span, usually from August through February.

Select potatoes that feel firm to the touch, with no bruised or bald spots, cuts, sprouts or green areas. One potato with a soft spot or damaged area will hasten the deterioration of the rest.

Gold Potato Storage

Since they have a slightly higher sugar content, gold potatoes do not store as well as russets. They need a cold environment, 40 to 50 degrees F., and 90 percent humidity is optimum. Storage below 33 degrees F. will cause the starches to turn to sugar.

Store gold potatoes in a paper bag (preferable) or perforated plastic bag in the refrigerator vegetable crisper drawer, away from onions. Use within a week. If you have a cold storage area, you can store the potatoes in a well-ventilated area, being careful to keep them away from any light source.

Do not wash before storing as you will remove the protective coating. Lightly scrub just prior to using.

It is true that refrigerating starchy white potatoes promotes the starches turning to sugar. However, the golds have a lower starch content, causing less of a problem. Depending on how long the potatoes have been in storage before you purchase them, some experts say you can remove them from your refrigerator and let them sit in a cool dark place to let whatever sugar has formed revert back to starch. Potatoes with a higher sugar content will brown more quickly during cooking.

Cooked, mashed gold potatoes can be frozen. Pack in a sealed container with 1/2 inch headspace and freeze up to one year. Reheat in the microwave, or over low heat in a saucepan with 1 to 2 tablespoons of milk or water, while stirring constantly.

Don't Eat Green Potatoes

Potatoes can turn green, yet still be firm and otherwise look fine. These green areas are a result of exposure to light, resulting in bitterness. The green indicates the presence of solanine, which can cause intestional discomfort. When the level of solanine exceeds 0.02 percent, potatoes can actually become toxic.

You can cut off small green areas and proceed with your recipe, but if the potato is more than half green, toss it out. Avoid those with green spots when selecting any type of potato.

More about Gold Potatoes:

Gold Potato Cooking Tips & Hints
Gold Potato Selection and Storage
Gold Potato History
Gold Potato Health Benefits
Gold Potato Recipes
Yukon Gold Potatoes Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.


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