Yukon Gold Potatoes

Appearance

Unwashed

Washed

$7.80 / kilo

A b o u t Y u k o n G o l d P o t a t o e s

Yukon Gold was developed in Ontario, Canada, in the 1960s by breeder Gary Johnston at the University of Guelph, who set out to create a yellow fleshed potato with the colour and flavour of a small Peruvian variety he had encountered, but larger and easier to grow. Released to the market in 1980, it was the first Canadian potato to be sold under its own name rather than simply a colour description, and it went on to set the standard other yellow fleshed varieties are still measured against. The thin, smooth skin and deep golden flesh give it a buttery, earthy flavour with a silky texture once cooked.

Yukon Gold is naturally gluten free and vegan friendly. Its golden yellow flesh signals carotenoids, the same antioxidant family found in carrots, alongside potassium to help support healthy blood pressure and vitamin C and B6 for immune function and energy metabolism. Cooked and cooled, it develops resistant starch that feeds beneficial gut bacteria.

Grown in the Victoria region and dispatched fresh.

Yukon Gold's seasonal window varies through the year.

T r u s t e d b y A u s t r a l i a ' s B e s t C h e f s

Our potatoes turn up in restaurant kitchens right across Australia. From Melbourne's fine dining elite, to some of the country's most respected chefs, Spud Sisters are their go to source for gourmet potatoes.

Visually striking, technically reliable and full of flavour, they are grown to a standard a chef can build a dish around.

And here is the good bit... they are the exact same potatoes we send to your door.

There is no separate restaurant supply and no trade only batch. Whatever you are cooking tonight, you are starting with the same quality the professionals reach for. Restaurant results, your kitchen.

W h e r e t o b u y t o n i g h t ?

This is one of those varieties that occasionally appears at good green grocers and farmers markets, but stock is inconsistent and is rarely at supermarkets.

If you need it for a particular recipe or just to wow your friends with a showstopping dinner party dish, ordering ahead is the only way to guarantee it.

Check if Spud Sisters is at a market near you, or order online now for delivery to your door. Our potatoes store well and depending on seasonality can keep for up to 4 weeks, so there's a good reason to have a kilo or two ready before the occasion demands it.

Explore Markets

LOOK AFTER THEM

H o w t o s t o r e y o u r p o t a t o e s

Cool, dark and dry

A pantry or cupboard away from sunlight is ideal. Light exposure can cause greening and too much warmth accelerates sprouting.

Don’t refrigerate

Cold converts potato starch to sugar, affecting both flavour and texture when cooked. Starchy varieties are specifically sensitive to cold storage - so to keep the crisp and crunch you're looking for - keep them out of the fridge.

No sealed plastic bags

Potatoes need to breathe. The paper bag they arrive in is perfect.

Keep away from onions

Storing onions and potatoes together makes both deteriorate faster.

Shelf life

Fresh potatoes at the start of the season can keep for up to around 4 weeks in ideal conditions.

If it has a green tinge

Greening comes from light exposure and happens to any variety. Cut the green away generously and cook the rest; if it runs throughout, discard it.

When your order arrives

Open the box straight away and move the potatoes somewhere cool and dark. Minor transit marks are normal for fresh produce and don't affect flavour or quality.

C o o k i n g M e t h o d s & P r e p a r a t i o n

Parboil for around 10 minutes, then toss in oil and salt. Roast until golden, with the natural butteriness coming through in the flavour.

Boil until tender, drain well and mash. The buttery, golden flesh needs very little added butter to taste rich and satisfying.

Cut to size and fry until golden and crisp, making the most of the variety's naturally rich flavour.

Bake whole until the skin is tender and the flesh cooked through, then split and serve with your topping of choice.

The thin skin can be left on for most preparations, so a good scrub is enough, or peel for a smoother mash. Check for green tinge before cooking and cut away generously if found.

Store in a cool, dark and ventilated spot such as a pantry or cupboard, away from direct light and warmth. Do not refrigerate, since cold converts starch to sugar and affects flavour and texture. Keep in a paper bag rather than sealed plastic, and store away from onions. When your order arrives, unpack promptly and move the potatoes to a cool, dark spot.

STOCK UP NOW

D o n ' t g e t c a u g h t s h o r t

Planning ahead? Order online and have it at your door in a week. Buying a couple of kilos now means you won't get caught short when you want to make a standout potato dish worth talking about.

FIND A MARKET

Trust us, it's worth ordering before you need it!

Speciality & gourmet varities

Discover a selection of the nation’s finest locally grown potatoes.

Freshly harvested potatoes

Bringing the freshest potatoes straight to your doorstep and onto your plate.

Farmers market stall attendance

Speaking to the Spud Sisters themselves about the right spud for you

Naturally sustainable

Potatoes naturally use less water through production that most vegetables!