Yellow Potato
Yukon Gold represents decades of dedicated breeding work by Garnet 'Gary' Johnston at the University of Guelph in Ontario, Canada, inspired by treasured yellow potatoes from the Peruvian Andes. This beloved classic produces smooth-skinned, yellow-fleshed tubers with a mouthwatering waxy-creamy texture that has made it a favorite for all-purpose cooking. Maturing in 70-90 days, these bush-type plants thrive in cooler growing temperatures of 60-70°F and prefer slightly acidic soil with a pH between 5.2-6.0. With impeccable storage ability and amazing flavor, Yukon Gold bridges the gap between New World heritage and modern kitchen convenience.
Full Sun
Low
3-9
36in H x ?in W
Perennial
Moderate
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What sets Yukon Gold apart is its remarkable versatility and rich backstory rooted in international collaboration. The variety emerged from Johnston's lab when a Peruvian graduate student introduced him to the highly sought-after papa amarilla of the Andes, creating a modern potato that honors ancient traditions. Its thin, smooth skin and distinctive waxy-creamy texture make it exceptional for everything from roasting to mashing, while its excellent storage qualities and long shelf life ensure you can enjoy your harvest for months. The yellow flesh not only provides beautiful color but also delivers the authentic taste that has made this variety a longtime favorite among both home gardeners and professional chefs.
Yukon Gold excels as the ultimate all-purpose potato, perfect for roasting, mashing, frying, baking, and boiling. Its creamy texture and rich flavor make it particularly outstanding for dishes that showcase the potato itself, from perfectly fluffy mashed potatoes to crispy roasted sides. The variety shines in Peruvian-inspired preparations, where its similarity to traditional papa amarilla allows authentic recreation of Andean potato dishes. Its versatile nature means it performs equally well in simple preparations that let its natural flavor shine through.
Plant Yukon Gold tubers in early to midspring when soil temperatures reach at least 45°F, up to 3 weeks before your last frost date. Cut larger tubers into 1½-2 oz pieces with at least one eye per piece, allowing cut pieces to heal for 2-3 days at 70°F before planting to prevent rot. Small tubers can be planted whole. In warmer climates, you can also plant in late summer for a fall harvest.
Small 'new' potatoes can be harvested beginning about 7-8 weeks after planting for tender, thin-skinned treats. For the main crop, wait until the foliage has died back completely, then leave tubers in the ground for an additional 2 weeks to allow skins to set properly. Dig tubers on a dry day, brush off soil, and allow skins to dry before moving to storage. The timing typically falls within the 70-90 day maturity range, depending on when you want to harvest.
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“Yukon Gold's story begins with decades of passionate work by Garnet 'Gary' Johnston at the University of Guelph in Ontario, Canada. The breakthrough came when one of Johnston's graduate students from Peru introduced him to a highly sought-after yellow potato from the Peruvian Andes. This international collaboration sparked Johnston's vision to develop a variety that would capture the essence of those treasured Andean potatoes while adapting them for North American growing conditions. Through careful breeding and selection, Johnston created Yukon Gold as a bridge between the ancient potato traditions of Peru and modern culinary needs.”