What is a Yellow Potato?
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 potatoes 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 potato types are giving russets and others a run for their money.
First the yellow color comes from a chemical call anthoxanthins, a special pigment loaded with antioxidants, which may make the yellow potato nutritionally superior. The chemical is also present in a few other edible plants like apples. Second, the yellow potato is often sweeter, and for cooks this means they may be able to use flavoring for these potatoes in smaller amounts. Most of the yellow forms of the spud are waxy instead of starchy, which translates to fewer total carbohydrates too.
The average size of a Yukon Gold yellow potato is a little smaller than many russets. It weighs about 5 ounces (141.75 grams) and has a scant 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. These yellow spuds will also give people about 10% of the vitamin B6 they need for the day and have 3-4 grams of dietary fiber. As mentioned they are lower in total carbohydrates than most white potatoes.
When shopping for yellow potatoes there are a few things to look for. 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 on yellow potatoes 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. Don’t set them in the fridge. This can change their texture and turn them green.
Many cooks enjoy substituting yellow potato types for those recipes calling for white potatoes. They have a slightly less tough skin that is easier to peel, and they can be inspiration for plenty of dishes. Consider yellow types used in mashed or smashed potatoes, added to 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 of the yellow potato is to make a combination red and yellow potato salad (or red and yellow roasted potatoes). These add color and delicious taste to plenty of meals.
Written by Tricia Ellis-Christensen
