Yukon Gold potatoes are medium to large in size and are round to oblong with a slightly flattened shape. The smooth, thin, and gold to light brown skin is relatively eye free creating a uniform texture and shape. The skin is also speckled with many small, brown spots. The flesh is yellow to gold, firm, moist, and waxy. When cooked, Yukon Gold potatoes take on a creamy and tender consistency with a rich, buttery, and earthy flavor.
The Yukon Gold potato was created in the 1960s by Gary Johnston, scientist and agricultural icon in Canada. He bred the first Yukon Gold variety at Ontario Agricultural College in 1966 from a potato from North Dakota, called norgleam with a wild South American yellow-fleshed variety. Released to the market in 1980, the Yukon Gold was the first potato in Canada to be labeled with its name rather than just a color description. Today the Yukon Gold grows throughout Canada, the Midwest and Western regions of the United States and is widely found at grocers and farmers markets.