Oh, the humble Yukon Gold potato—creamy, buttery, and oh-so-versatile! Whether you’re craving cozy comfort food or a quick weeknight dinner, these golden spuds are your new best friend. From velvety mashes to hearty soups, we’ve gathered 20 delicious recipes that celebrate their rich flavor and smooth texture. Ready to get cooking? Let’s dive into these irresistible dishes that are sure to become family favorites!
Garlic Yukon Gold Mashed Potatoes
Dazzling in its simplicity yet profound in flavor, garlic Yukon Gold mashed potatoes represent the pinnacle of comfort food elegance. These creamy, golden-hued potatoes achieve a perfect balance between rich texture and aromatic depth, making them worthy of both weeknight dinners and celebratory feasts. Their velvety consistency and subtle earthy sweetness provide the ideal canvas for roasted garlic’s mellow, nutty notes to shine through.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and quartered (their naturally buttery flavor creates the creamiest mash)
– 6 cloves garlic, peeled and lightly smashed (roasting transforms them into sweet, spreadable gems)
– 4 tablespoons unsalted butter, cubed (I always use European-style for its higher fat content)
– ¾ cup heavy cream, warmed (this prevents the potatoes from cooling and becoming gummy)
– 1 teaspoon fine sea salt (dissolves more evenly than kosher salt in creamy preparations)
– ½ teaspoon freshly ground black pepper (freshly cracked provides the best floral aroma)
Instructions
1. Place peeled and quartered Yukon Gold potatoes in a large pot and cover with cold water by 2 inches.
2. Add 1 teaspoon of fine sea salt to the water and bring to a rolling boil over high heat.
3. Reduce heat to medium and simmer potatoes for 18-20 minutes until they slide easily off a knife when pierced.
4. While potatoes cook, place garlic cloves and heavy cream in a small saucepan over medium-low heat.
5. Heat the cream and garlic mixture for 8-10 minutes until garlic becomes soft and fragrant, but do not boil.
6. Drain potatoes thoroughly in a colander and return to the hot pot for 1 minute to evaporate excess moisture.
7. Pass potatoes and roasted garlic through a ricer or food mill into a large bowl for the fluffiest texture.
8. Fold in cubed butter until completely melted and incorporated into the potato mixture.
9. Gradually pour the warm garlic-infused cream into the potatoes while stirring with a wooden spoon.
10. Season with remaining ½ teaspoon salt and freshly ground black pepper, folding gently to combine.
11. Serve immediately or keep warm in a double boiler for up to 30 minutes before serving. Marvel at the silkiness of these mashed potatoes, where each bite delivers a cloud-like texture that melts on the tongue. The roasted garlic whispers rather than shouts, creating a sophisticated backdrop to the potatoes’ natural sweetness. For an elegant presentation, pipe them using a large star tip or serve in individual ramekins topped with chive butter.
Yukon Gold Potato Gratin with Gruyere
Few dishes embody the soulful elegance of comfort food quite like a perfectly executed potato gratin. For this version, I’ve chosen buttery Yukon Gold potatoes and nutty Gruyère cheese, which melt together into something truly sublime. It’s the kind of dish that feels both rustic and refined, ideal for a cozy dinner or a holiday table.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick—I find a mandoline ensures perfect, even slices for the best texture.
- 2 cups heavy cream, which creates the richest, most luxurious sauce.
- 1 ½ cups freshly grated Gruyère cheese, as pre-shredded varieties often contain anti-caking agents that can affect melting.
- 2 cloves garlic, minced—I always use fresh garlic here for a bright, aromatic note.
- 1 teaspoon fine sea salt, which I prefer for its even distribution.
- ½ teaspoon freshly ground black pepper, adding a subtle warmth.
- ½ teaspoon freshly grated nutmeg, a classic pairing that enhances the creaminess.
- 1 tablespoon unsalted butter, for greasing the baking dish to prevent sticking.
Instructions
- Preheat your oven to 375°F and generously butter a 9×13-inch baking dish to ensure easy serving later.
- In a medium saucepan, combine the heavy cream, minced garlic, salt, pepper, and nutmeg, then warm over medium heat just until small bubbles form around the edges—this infuses the cream without boiling it.
- Arrange one-third of the potato slices in a single, slightly overlapping layer at the bottom of the prepared baking dish.
- Pour one-third of the warm cream mixture evenly over the potatoes, then sprinkle with one-third of the grated Gruyère.
- Repeat the layering process twice more, ending with a final layer of cheese on top for a beautifully golden crust.
- Cover the dish tightly with aluminum foil and bake for 40 minutes—this initial covered baking steams the potatoes until tender.
- Remove the foil and continue baking for another 20–25 minutes, or until the top is deeply golden brown and the cream is bubbling vigorously around the edges.
- Let the gratin rest at room temperature for 15 minutes before serving; this allows the layers to set for clean slices. Tip: For extra crispiness, broil for the final 2–3 minutes, watching closely to prevent burning.
Perfectly tender potatoes soak up the garlic-infused cream, while the Gruyère forms a savory, crackly crust. Pair it with a simple roast chicken or serve alongside a bright arugula salad to cut through the richness—leftovers, if any, reheat beautifully for breakfast with a fried egg on top.
Roasted Yukon Gold Potatoes with Rosemary
Just when you think you’ve experienced potatoes in every delightful form, these roasted Yukon Golds with rosemary arrive to redefine comfort. Their golden-hued flesh transforms into creamy perfection beneath a crisp, herb-speckled exterior that crackles with each bite. This simple yet sophisticated side dish elevates any meal from ordinary to memorable with its aromatic warmth and rustic elegance.
Ingredients
- 2 pounds Yukon Gold potatoes – I find their thin skins and buttery texture create the perfect roasted potato
- 3 tablespoons extra virgin olive oil – my go-to for its fruity notes that complement the rosemary beautifully
- 2 tablespoons fresh rosemary leaves – stripped from woody stems for maximum fragrance
- 1 teaspoon kosher salt – I prefer the clean flavor and even distribution it provides
- ½ teaspoon freshly ground black pepper – freshly cracked makes all the difference
Instructions
- Preheat your oven to 425°F to ensure a hot cooking environment that creates that perfect crispy exterior.
- Scrub the potatoes thoroughly under cold running water to remove any dirt while leaving the nutrient-rich skins intact.
- Cut each potato into 1-inch cubes for even cooking and maximum surface area for browning.
- Pat the potato cubes completely dry with paper towels – this crucial step ensures proper crisping rather than steaming.
- Combine the dried potatoes, olive oil, rosemary, salt, and pepper in a large mixing bowl.
- Toss everything together with your hands until each potato piece is evenly coated with oil and seasonings.
- Arrange the potatoes in a single layer on a rimmed baking sheet, making sure they don’t touch for optimal air circulation.
- Roast in the preheated oven for 25 minutes until the bottoms develop a golden-brown crust.
- Flip each potato piece carefully using tongs to expose the uncooked sides to the hot baking sheet surface.
- Continue roasting for another 20-25 minutes until all sides are deeply golden and the edges appear crispy.
- Test for doneness by piercing a larger potato piece with a fork – it should slide through the creamy interior effortlessly.
- Transfer the roasted potatoes to a serving dish immediately to prevent further cooking on the hot pan.
Here, the contrast between the crackling crust and velvety interior creates a textural symphony that dances on the palate. The rosemary’s pine-like fragrance melds beautifully with the potatoes’ natural sweetness, while the high-heat roasting caramelizes their edges into savory perfection. Consider serving these alongside roasted chicken or folding them into morning eggs for a luxurious breakfast treat that celebrates simplicity at its finest.
Creamy Yukon Gold Potato Soup
Masterfully simple yet profoundly comforting, this creamy Yukon Gold potato soup transforms humble ingredients into an elegant bowl of warmth. With their naturally buttery texture and thin skins, Yukon Golds create a velvety base that requires minimal effort for maximum reward. This recipe celebrates the potato’s inherent richness while allowing subtle aromatics to shine through.
Ingredients
- 2 tablespoons unsalted butter – I always use European-style for its higher fat content and richer flavor
- 1 large yellow onion, diced – about 2 cups worth, which creates the perfect aromatic foundation
- 2 cloves garlic, minced – freshly minced releases those essential oils better than pre-minced
- 2 pounds Yukon Gold potatoes – their thin skins mean no peeling required, saving time and adding nutrients
- 4 cups chicken broth – I prefer low-sodium to control the seasoning myself
- 1 cup heavy cream – room temperature to prevent curdling when added to hot soup
- 1 teaspoon fresh thyme leaves – stripping them from the stem right before use preserves their delicate flavor
- ½ teaspoon freshly ground black pepper – I always grind it fresh for the most vibrant taste
- 1 teaspoon kosher salt – its coarse crystals distribute more evenly than table salt
Instructions
- Melt 2 tablespoons unsalted butter in a large Dutch oven over medium heat until completely liquid and bubbling slightly.
- Add 2 cups diced yellow onion and cook for 6-8 minutes, stirring occasionally, until the onions become translucent and soft but not browned.
- Stir in 2 cloves minced garlic and cook for exactly 60 seconds until fragrant but not burned – garlic burns quickly and becomes bitter.
- Add 2 pounds quartered Yukon Gold potatoes and 4 cups chicken broth to the pot, ensuring the potatoes are fully submerged in liquid.
- Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer and cook uncovered for 20 minutes until the potatoes are fork-tender.
- Carefully transfer the hot soup in batches to a blender, filling only halfway each time to prevent pressure buildup, and blend until completely smooth.
- Return the blended soup to the pot and place over low heat, stirring constantly with a wooden spoon.
- Slowly pour in 1 cup room temperature heavy cream while continuously stirring to incorporate it evenly throughout the soup.
- Add 1 teaspoon fresh thyme leaves, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper, stirring for 2 minutes to allow the flavors to meld.
- Ladle the hot soup into warmed bowls and serve immediately.
Creating this luxurious texture requires patience during blending – don’t rush the process. Complementing its velvety smoothness, the soup carries subtle herbal notes from the fresh thyme that dance across the palate. Consider garnishing with crispy pancetta crumbles or serving alongside crusty artisanal bread for contrasting textures that elevate this comforting classic.
Yukon Gold Potato Salad with Dijon Mustard
Dazzling in its simplicity yet profound in flavor, this Yukon Gold Potato Salad with Dijon Mustard elevates the classic picnic staple to gourmet heights. The creamy, buttery texture of Yukon Gold potatoes provides the perfect canvas for the sophisticated tang of Dijon mustard and fresh herbaceous notes. Each bite delivers a harmonious balance that feels both comforting and refined, making it worthy of any summer gathering or elegant dinner party.
Ingredients
– 2 pounds Yukon Gold potatoes, scrubbed but unpeeled—their thin skins add wonderful texture and nutrients
– 3/4 cup mayonnaise, preferably Duke’s for its tangy richness
– 2 tablespoons Dijon mustard, my go-to for its sharp, complex flavor
– 1/4 cup finely chopped red onion, soaked in ice water for 10 minutes to mellow its bite
– 2 stalks celery, finely diced for a refreshing crunch
– 2 tablespoons chopped fresh dill, because nothing beats the bright, aromatic quality of fresh herbs
– 1 tablespoon apple cider vinegar, which I find adds a brighter acidity than white vinegar
– 1 teaspoon kosher salt, plus more for seasoning
– 1/2 teaspoon freshly ground black pepper
– 2 large hard-boiled eggs, peeled and chopped—I prefer room temperature eggs for easier peeling
Instructions
1. Place the scrubbed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 teaspoon of kosher salt to the water to season the potatoes from within.
3. Bring the pot to a boil over high heat, then reduce to a gentle simmer.
4. Cook the potatoes for 20-25 minutes until easily pierced with a paring knife but not falling apart.
5. Drain the potatoes immediately in a colander and let them steam dry for 5 minutes—this prevents a watery salad.
6. While the potatoes cool slightly, whisk together mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl.
7. Dice the warm potatoes into 3/4-inch cubes directly into the dressing bowl; they’ll absorb flavors better while warm.
8. Gently fold in the chopped red onion, celery, fresh dill, hard-boiled eggs, salt, and pepper.
9. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
10. Taste and adjust seasoning with additional salt and pepper if needed before serving.
Zesty with Dijon’s sophisticated sharpness and creamy from the mayonnaise-coated potatoes, this salad offers a delightful textural play between tender potato cubes and crisp celery. The fresh dill provides an aromatic lift that makes each forkful feel vibrant and balanced. Serve it alongside grilled salmon for an elegant dinner or as the star of your next backyard barbecue—it’s versatile enough to shine in any setting.
Herb-Roasted Yukon Gold Potatoes
Oven-roasted to golden perfection, these Yukon Gold potatoes transform humble roots into an elegant side dish worthy of any occasion. Their naturally buttery texture and thin skins make them ideal for absorbing the aromatic herb infusion that follows. With just a few simple ingredients, you’ll create potatoes with crisp exteriors and creamy, flavorful interiors that will become your new culinary staple.
Ingredients
– 2 pounds Yukon Gold potatoes, scrubbed and dried (their thin, delicate skins don’t need peeling, which I love for both flavor and convenience)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes that complement the herbs beautifully)
– 4 cloves garlic, minced (freshly minced releases the most aromatic oils)
– 1 tablespoon fresh rosemary, finely chopped (I prefer the pine-like fragrance of fresh over dried)
– 1 tablespoon fresh thyme leaves (gently stripped from their woody stems)
– 1 teaspoon kosher salt (its coarse texture adheres perfectly to the potato surfaces)
– ½ teaspoon freshly ground black pepper (freshly cracked provides the best floral notes)
Instructions
1. Preheat your oven to 425°F and position a rack in the center for even heating.
2. Cut the potatoes into 1-inch cubes, ensuring relatively uniform sizes for consistent cooking.
3. In a large mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4. Add the potato cubes to the bowl and toss thoroughly until every piece is evenly coated with the herb mixture.
5. Spread the potatoes in a single layer on a rimmed baking sheet, ensuring they don’t crowd each other.
6. Roast for 25 minutes at 425°F until the bottoms develop a golden-brown crust.
7. Remove the baking sheet and flip each potato piece using a thin spatula to expose unbrowned surfaces.
8. Return to the oven and roast for another 15-20 minutes until all sides are crisp and golden brown.
9. Test for doneness by piercing a larger potato cube with a fork—it should slide through effortlessly.
10. Transfer the roasted potatoes to a serving dish immediately to prevent continued cooking on the hot pan. Ultimately, these potatoes achieve a wonderful textural contrast between their crackling exteriors and velvety interiors. Their garlic and herb infusion makes them sophisticated enough for dinner parties yet comforting for weeknight meals. Consider serving them alongside roasted chicken or folding them into breakfast hash for next-day creativity.
Yukon Gold Potato and Leek Soup
Zestfully embracing autumn’s crisp arrival, this velvety Yukon Gold Potato and Leek Soup embodies comfort in its most refined form. Golden potatoes melt into a creamy canvas while delicate leeks lend their subtle sweetness, creating a bowl that feels both luxurious and deeply nourishing. It’s the kind of recipe that transforms humble ingredients into something truly extraordinary.
Ingredients
– 2 tablespoons unsalted butter (my preferred choice for its rich flavor)
– 2 large leeks, white and light green parts only, thoroughly washed and sliced
– 3 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 4 cups chicken broth (homemade if you have it, but good quality store-bought works beautifully)
– ½ cup heavy cream
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly ground black pepper
– 1 teaspoon fine sea salt
Instructions
1. Melt 2 tablespoons unsalted butter in a large Dutch oven over medium heat until it begins to foam slightly.
2. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until they become translucent but haven’t taken on any color.
3. Stir in the diced Yukon Gold potatoes and cook for 2 minutes to allow them to absorb the buttery leek flavors.
4. Pour in 4 cups chicken broth, making sure all potatoes are submerged, then bring to a gentle boil.
5. Reduce heat to low, cover the pot, and simmer for 20 minutes until potatoes are completely tender when pierced with a fork.
6. Carefully transfer the soup in batches to a blender and puree until perfectly smooth, holding the lid firmly with a towel to prevent steam buildup.
7. Return the pureed soup to the pot over low heat and stir in ½ cup heavy cream until fully incorporated.
8. Add 1 teaspoon fresh thyme leaves, ½ teaspoon freshly ground black pepper, and 1 teaspoon fine sea salt, stirring continuously for 2 minutes to allow flavors to meld.
9. Ladle the hot soup into warmed bowls and serve immediately.
The resulting texture is silkier than traditional potato soups, with the Yukon Golds creating an almost velvety consistency that coats the spoon beautifully. For an elegant presentation, garnish with crispy fried leek threads or a drizzle of truffle oil to complement the earthy notes.
Cheesy Yukon Gold Potato Casserole
Sublime comfort meets sophisticated simplicity in this Cheesy Yukon Gold Potato Casserole, where creamy, buttery potatoes meld with rich cheeses beneath a golden, crisp topping. This dish transforms humble ingredients into an elegant centerpiece perfect for holiday gatherings or cozy Sunday suppers. Every forkful delivers layers of texture and flavor that feel both nostalgic and distinctly refined.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and sliced ¼-inch thick—their buttery texture is essential for the creamiest results
- 2 cups heavy cream, which creates the most luxurious sauce base
- 1 ½ cups shredded Gruyère cheese, my favorite for its nutty depth
- 1 cup shredded sharp white cheddar, for a tangy contrast
- ½ cup grated Parmesan cheese, freshly grated if possible for superior melting
- 4 tablespoons unsalted butter, cut into small pieces—I always use high-quality European-style butter here
- 3 cloves garlic, minced finely to distribute evenly throughout
- 1 teaspoon kosher salt, adjusted to your preference
- ½ teaspoon freshly ground black pepper, freshly cracked for the best flavor
- ¼ teaspoon freshly grated nutmeg, just a hint to elevate the creaminess
- 2 tablespoons chopped fresh chives, for a bright garnish at the end
Instructions
- Preheat your oven to 375°F and generously butter a 9×13-inch baking dish.
- Arrange one-third of the potato slices in an even layer on the bottom of the prepared dish.
- Sprinkle one-third of the minced garlic, salt, pepper, and nutmeg evenly over the potato layer.
- Scatter one-third of the Gruyère, cheddar, and Parmesan cheeses over the seasoned potatoes.
- Repeat steps 2 through 4 twice more to create three complete layers.
- Pour the heavy cream slowly over the layered potatoes, ensuring it seeps between all layers.
- Dot the top evenly with the small pieces of unsalted butter.
- Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
- Remove the foil and continue baking for another 25-30 minutes, until the top is golden brown and bubbly.
- Test for doneness by inserting a knife into the center—it should slide through the potatoes effortlessly.
- Let the casserole rest for 15 minutes before serving to allow the cream sauce to thicken properly.
- Sprinkle with fresh chives just before serving for a pop of color and fresh flavor.
Unbelievably creamy beneath its golden crust, this casserole offers a textural symphony where tender potatoes practically melt against the sharp, complex cheeses. The subtle nutmeg and garlic notes weave through each layer, creating depth without overwhelming the palate. Serve it alongside roasted chicken or as the star of your vegetarian spread—either way, expect requests for seconds.
Yukon Gold Potato Pancakes
Kindly golden and crisp-edged, these Yukon Gold potato pancakes transform humble spuds into elegant patties with a creamy interior that melts against their shatteringly crisp exterior. Their subtle buttery flavor makes them wonderfully versatile, whether served as a sophisticated brunch centerpiece or a comforting weeknight side. I find their rustic charm particularly appealing when paired with both sweet and savory accompaniments.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled (their naturally buttery flavor really shines here)
– 1 small yellow onion
– 2 large eggs, at room temperature for better incorporation
– 1/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1 1/2 teaspoons kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/2 cup vegetable oil for frying (I find this creates the perfect golden crust)
Instructions
1. Grate the peeled Yukon Gold potatoes and onion using the large holes of a box grater into a large bowl.
2. Transfer the grated mixture to a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible—this step is crucial for achieving crispy pancakes.
3. Return the dried potato-onion mixture to the bowl and add the room temperature eggs, flour, baking powder, kosher salt, and black pepper.
4. Mix all ingredients thoroughly with your hands until well combined and the mixture holds together when pressed.
5. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F, testing with an instant-read thermometer for accuracy.
6. Scoop 1/4 cup portions of the potato mixture and gently press into 1/2-inch thick patties between your palms.
7. Carefully place 3-4 patties into the hot oil, being careful not to overcrowd the pan to maintain proper frying temperature.
8. Fry for 4-5 minutes per side until deeply golden brown and crisp around the edges.
9. Transfer cooked pancakes to a wire rack set over a baking sheet rather than paper towels—this keeps them crisp on all sides.
10. Repeat with remaining potato mixture, adding more oil if necessary and allowing it to return to 350°F between batches.
Notably, these pancakes achieve a perfect textural contrast between their lacy, crisp exteriors and tender, almost creamy interiors. Their delicate potato flavor makes them equally delightful when topped with smoked salmon and crème fraîche or simply served with homemade applesauce. For an elegant presentation, I love stacking them slightly askew with fresh chives scattered between layers.
Loaded Yukon Gold Potato Skins
Unveiling the ultimate comfort food upgrade, these loaded Yukon Gold potato skins transform humble spuds into elegant vessels of flavor. Their thin golden skins cradle a creamy interior that becomes the perfect canvas for rich toppings, creating a dish that feels simultaneously rustic and refined.
Ingredients
- 6 medium Yukon Gold potatoes – their naturally buttery flavor makes them my absolute favorite for this recipe
- 1/4 cup extra virgin olive oil – I always reach for the good stuff here as it creates that perfect crispy exterior
- 1 teaspoon kosher salt – the larger flakes distribute more evenly than table salt
- 1 cup sharp cheddar cheese, shredded – I prefer hand-grating for better melting texture
- 6 slices thick-cut bacon, cooked until crispy – the smoky crunch is essential
- 1/2 cup sour cream – full-fat version creates the creamiest finish
- 2 tablespoons fresh chives, finely chopped – their delicate onion flavor brightens the richness
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Scrub each potato thoroughly under cold running water to remove any dirt.
- Pat the potatoes completely dry with paper towels – this step is crucial for achieving crispy skins.
- Pierce each potato 4-5 times with a fork to allow steam to escape during baking.
- Rub each potato evenly with olive oil and sprinkle generously with kosher salt.
- Place the potatoes directly on the middle oven rack and bake for 45-50 minutes until the skins are crisp and a knife inserts easily.
- Remove the potatoes from the oven and let them cool for exactly 10 minutes – this makes them easier to handle without losing too much heat.
- Slice each potato in half lengthwise using a sharp knife.
- Scoop out most of the potato flesh, leaving about 1/4-inch border attached to the skin for structural integrity.
- Arrange the potato skins skin-side up on the prepared baking sheet and bake for 5 minutes to crisp the insides.
- Flip the skins over and divide the shredded cheddar cheese evenly among them.
- Return to the oven for 3-4 minutes until the cheese is completely melted and bubbly.
- Crumble the crispy bacon into small pieces and sprinkle over the melted cheese.
- Dollop each potato skin with a tablespoon of sour cream using a small spoon.
- Garnish with freshly chopped chives just before serving.
Perfectly balanced between crispy and creamy, these potato skins offer a delightful textural contrast that elevates casual dining. The sharp cheddar melts into the potato’s natural butteriness while the bacon provides smoky counterpoints. For an elegant presentation, serve them on a wooden board with microgreens scattered between the golden halves.
Yukon Gold Potato and Bacon Hash
On crisp autumn mornings, nothing satisfies quite like this rustic Yukon Gold Potato and Bacon Hash—a symphony of golden potatoes, smoky bacon, and caramelized onions that transforms humble ingredients into breakfast elegance.
Ingredients
– 4 slices thick-cut bacon, chopped (I prefer applewood-smoked for its subtle sweetness)
– 1½ pounds Yukon Gold potatoes, diced into ½-inch cubes (their buttery texture is essential)
– 1 medium yellow onion, finely chopped
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 3 large eggs, preferably room temperature for even cooking
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Place the chopped bacon in a large cast-iron skillet over medium heat and cook for 6-8 minutes until crisp and rendered, stirring occasionally.
2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the skillet.
3. Add the diced Yukon Gold potatoes to the hot bacon fat, spreading them in a single layer, and cook undisturbed for 4 minutes to develop a golden crust.
4. Stir the potatoes, then continue cooking for 12-15 minutes, turning every 3-4 minutes, until tender when pierced with a fork and evenly browned.
5. Add the chopped onion and olive oil to the skillet, cooking for 4-5 minutes until the onions are translucent and lightly caramelized.
6. Season the hash with kosher salt and black pepper, then stir in the reserved bacon and chopped parsley until well combined.
7. Create three small wells in the hash using the back of a spoon and crack one egg into each well.
8. Cover the skillet and cook the eggs for 3-4 minutes until the whites are set but the yolks remain runny, or until desired doneness.
9. Remove from heat and let rest for 1 minute before serving.
Sunny-side-up eggs crown this hash with luxurious runny yolks that mingle with the crisp potatoes and smoky bacon. Serve it straight from the skillet with toasted sourdough for soaking up every last bit, or top with microgreens for a fresh contrast to the rich, savory flavors.
Garlic Butter Yukon Gold Potatoes
Zestfully golden and impossibly creamy, these Yukon Gold potatoes transform into a decadent side dish when bathed in rich garlic butter. Their thin skins become delicately crisp while the interiors turn velvety soft, creating a perfect textural contrast. This elegant preparation elevates the humble potato into something truly special for any dinner table.
Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed clean and quartered (I never peel them—the skins add wonderful texture and nutrients)
- 6 tablespoons unsalted butter, cut into cubes (European-style butter with its higher fat content creates the most luxurious sauce)
- 4 large garlic cloves, minced (fresh garlic is essential here—the pre-minced jarred variety simply won’t deliver the same aromatic punch)
- 1/4 cup chopped fresh parsley (flat-leaf Italian parsley provides a cleaner, more herbaceous flavor than the curly variety)
- 1 teaspoon kosher salt (I prefer Diamond Crystal for its lighter, less salty crystals that distribute more evenly)
- 1/2 teaspoon freshly ground black pepper (always grind it fresh—the difference in flavor is remarkable)
- 1/4 cup chicken broth (homemade if you have it, but a good quality low-sodium store-bought works beautifully)
Instructions
- Place quartered potatoes in a large pot and cover with cold water by 1 inch.
- Add 1/2 teaspoon of the kosher salt to the water and bring to a boil over high heat.
- Reduce heat to maintain a gentle boil and cook potatoes for 12-15 minutes until fork-tender but not falling apart.
- While potatoes cook, melt butter in a large skillet over medium-low heat.
- Add minced garlic to the melted butter and cook for 1-2 minutes until fragrant but not browned—watch carefully as garlic burns easily.
- Drain potatoes thoroughly and return them to the hot pot for 30 seconds to evaporate any remaining moisture—this helps them absorb the butter sauce better.
- Transfer drained potatoes to the skillet with garlic butter, increasing heat to medium.
- Cook potatoes, stirring gently, for 3-4 minutes until they develop light golden edges.
- Pour chicken broth into the skillet and continue cooking for 2 minutes until the liquid reduces slightly.
- Remove skillet from heat and stir in chopped parsley, remaining 1/2 teaspoon kosher salt, and black pepper.
- Toss everything together until potatoes are evenly coated and glossy.
Perfectly balanced between creamy interior and buttery crisp edges, these potatoes offer a symphony of textures in every bite. The garlic infuses the rich butter with aromatic warmth, while the fresh parsley provides a bright, clean finish. Consider serving them alongside roasted chicken or grilled steak, or elevate them further by finishing with a sprinkle of flaky sea salt and lemon zest at the table.
Yukon Gold Potato and Kale Soup
Just as autumn’s crisp air settles in, this velvety Yukon Gold Potato and Kale Soup emerges as the ultimate comfort—a harmonious blend of earthy potatoes and vibrant greens, simmered to perfection for soul-warming nourishment.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
– 1 large yellow onion, diced (I prefer sweet varieties for balanced flavor)
– 3 cloves garlic, minced (freshly crushed releases the best aroma)
– 1.5 pounds Yukon Gold potatoes, peeled and cubed (their buttery texture is key)
– 4 cups vegetable broth (homemade stock elevates the richness)
– 1 teaspoon dried thyme (rubbed between fingers to awaken its oils)
– 1 bunch lacinato kale, stems removed and leaves chopped (the sturdy leaves hold up beautifully)
– 1/2 cup heavy cream (room temperature blends smoothly)
– Salt and black pepper, to taste (I start with 1 teaspoon salt and adjust later)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent and fragrant, 5–7 minutes, stirring occasionally to prevent browning.
3. Stir in minced garlic and cook for 1 minute until golden but not browned—this avoids bitterness.
4. Add cubed potatoes, vegetable broth, and dried thyme, scraping any browned bits from the pot bottom for layered flavor.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
6. Stir in chopped kale and cook uncovered for 5 minutes until leaves wilt and brighten in color.
7. Carefully blend half the soup with an immersion blender until slightly creamy but textured; tip: pulse gently to avoid splatters.
8. Pour in heavy cream and simmer for 3 minutes, stirring constantly to integrate without curdling.
9. Season with salt and pepper, simmering 2 more minutes to meld flavors—taste and adjust if needed.
Delightfully creamy with tender potato chunks and kale ribbons, this soup’s earthy sweetness shines when garnished with crispy fried shallots or a drizzle of truffle oil for an elegant twist.
Yukon Gold Potato Pierogi
Golden-hued Yukon Gold potatoes create the most velvety pierogi filling imaginable, their naturally buttery flavor elevated by sweet caramelized onions and a whisper of nutmeg. Encased in tender, hand-rolled dough that’s both sturdy and delicate, these Polish dumplings represent comfort food at its most refined. They’re the kind of dish that feels simultaneously nostalgic and sophisticated, perfect for a cozy dinner party or a quiet Sunday supper.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting—I find King Arthur brand gives the dough perfect elasticity
- 1 large egg, preferably at room temperature for easier incorporation
- 1/2 cup sour cream, full-fat for the richest dough texture
- 1/4 cup warm water (about 110°F), just warm enough to activate the dough without cooking the egg
- 1 1/2 pounds Yukon Gold potatoes, peeled and quartered—their yellow flesh makes the most beautiful filling
- 1/2 cup unsalted butter, divided—European-style butter adds wonderful flavor
- 1 large yellow onion, finely diced—I always save the onion skins for making stock later
- 1/4 teaspoon freshly grated nutmeg, just enough to enhance without overwhelming
- 1/2 teaspoon kosher salt, plus more for the potato water
Instructions
- Combine 2 cups flour, 1 egg, 1/2 cup sour cream, and 1/4 cup warm water in a large mixing bowl.
- Knead the mixture on a lightly floured surface for 8-10 minutes until the dough becomes smooth and elastic.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes—this relaxes the gluten for easier rolling.
- Place 1 1/2 pounds peeled, quartered potatoes in a medium pot and cover with cold, salted water by 1 inch.
- Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until fork-tender.
- Drain the potatoes thoroughly and return them to the warm pot for 1 minute to evaporate excess moisture.
- Mash the potatoes until completely smooth, then stir in 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg.
- Melt 2 tablespoons butter in a skillet over medium-low heat and cook the diced onion for 12-15 minutes until golden brown and sweet.
- Stir the caramelized onions into the potato mixture, then cool completely to room temperature.
- Roll the rested dough to 1/8-inch thickness on a floured surface—keep unused dough covered to prevent drying.
- Cut 3-inch circles using a biscuit cutter or glass, re-rolling scraps until all dough is used.
- Place 1 tablespoon filling in the center of each dough circle, being careful not to overfill.
- Fold each circle in half and press edges firmly to seal, then crimp with fork tines for decorative finish.
- Bring a large pot of salted water to a rolling boil and cook pierogi in batches for 3-4 minutes until they float.
- Remove cooked pierogi with a slotted spoon and transfer to a buttered baking sheet.
- Melt remaining 4 tablespoons butter in a large skillet over medium heat and pan-fry boiled pierogi for 2-3 minutes per side until golden brown.
Heavenly when served immediately, these pierogi offer a delightful contrast between the crisp, buttery exterior and the cloud-like potato filling within. The caramelized onions provide subtle sweetness that balances the earthy potatoes, while the tender dough practically melts in your mouth. For an elegant presentation, garnish with fresh chives and a dollop of crème fraîche, or serve alongside roasted mushrooms for a sophisticated vegetarian main course.
Baked Yukon Gold Potatoes with Sour Cream
Crisp autumn evenings call for comforting dishes that satisfy both the palate and the soul, and these baked Yukon Gold potatoes deliver precisely that. Their thin golden skins crisp beautifully in the oven while the interiors transform into clouds of buttery tenderness. A final dollop of cool sour cream creates the perfect temperature and texture contrast that makes this humble dish feel truly special.
Ingredients
– 2 pounds Yukon Gold potatoes, scrubbed clean (their thin skins add wonderful texture)
– 3 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1 teaspoon kosher salt, which I prefer for its clean flavor
– ½ teaspoon freshly ground black pepper
– ½ cup full-fat sour cream, chilled until serving
– 2 tablespoons chopped fresh chives, for that bright, oniony finish
Instructions
1. Preheat your oven to 425°F and position a rack in the center for even heating.
2. Cut each potato into 1-inch cubes, keeping them uniform so they cook at the same rate.
3. Toss the potato cubes with olive oil, salt, and pepper in a large bowl until evenly coated.
4. Spread the potatoes in a single layer on a rimmed baking sheet, giving them space to crisp properly.
5. Roast for 25 minutes, then flip each piece with tongs to ensure even browning on all sides.
6. Continue roasting for another 15-20 minutes until the potatoes are golden brown and fork-tender.
7. Transfer the hot potatoes to a serving bowl and let them rest for 2 minutes to allow the starches to settle.
8. Top with generous dollops of cold sour cream and sprinkle with fresh chives just before serving.
For the ultimate experience, serve these potatoes immediately while the contrast between the crispy exteriors and creamy interiors remains dramatic. The tangy sour cream cuts through the richness beautifully, while the chives provide bursts of fresh flavor that elevate each bite. Consider pairing them with roasted chicken or serving as part of a elegant brunch spread where their golden hue adds visual warmth to the table.
Yukon Gold Potato and Caramelized Onion Tart
Zestfully bridging rustic comfort with refined elegance, this golden-hued tart transforms humble Yukon Gold potatoes into a showstopping centerpiece. Their naturally buttery flesh pairs exquisitely with slowly caramelized onions, creating layers of sweet and savory complexity. Encased in a flaky, golden crust, it’s the kind of dish that feels simultaneously celebratory and deeply comforting.
Ingredients
– 1 sheet frozen puff pastry, thawed (I always keep a box in the freezer for impromptu entertaining)
– 1 ½ lbs Yukon Gold potatoes, peeled and sliced ⅛-inch thick (their waxy texture holds shape beautifully)
– 2 large yellow onions, thinly sliced (sweet varieties like Vidalia work wonderfully here)
– 3 tbsp extra virgin olive oil, divided (my go-to for both cooking and finishing)
– 1 tbsp fresh thyme leaves (I find stripping them directly from the stems preserves their delicate flavor)
– ½ cup heavy cream (room temperature blends more smoothly)
– 2 large eggs, lightly beaten (I prefer room temperature for even incorporation)
– ½ cup grated Gruyère cheese (its nutty complexity elevates the entire dish)
– ¼ tsp freshly grated nutmeg (just a hint adds wonderful warmth)
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-low heat until shimmering.
3. Add sliced onions and cook, stirring occasionally, for 25-30 minutes until deeply golden brown and sweet.
4. Unfold the thawed puff pastry onto the prepared baking sheet, pressing gently to remove creases.
5. Arrange potato slices in overlapping concentric circles, leaving a 1-inch border around the edges.
6. Scatter caramelized onions evenly over the potato layer, then sprinkle with fresh thyme leaves.
7. In a medium bowl, whisk together heavy cream, beaten eggs, Gruyère, nutmeg, salt, and pepper until fully combined.
8. Carefully pour the cream mixture over the potatoes and onions, ensuring even distribution.
9. Fold the exposed pastry edges over the filling, creating a rustic border that contains the custard.
10. Brush the pastry edges with remaining 1 tablespoon olive oil for golden, flaky results.
11. Bake for 35-40 minutes until the crust is puffed and golden, and the center is set when gently jiggled.
12. Let the tart rest for 10 minutes before slicing to allow the custard to fully set.
Verdant spring salads with sharp vinaigrette provide the perfect counterpoint to the tart’s rich, creamy interior. Each slice reveals delicate layers of tender potatoes suspended in the savory custard, while the caramelized onions lend a subtle sweetness that balances the nutty Gruyère. For an elegant presentation, garnish with additional fresh thyme and serve warm alongside roasted vegetables or as the star of your brunch table.
Yukon Gold Potato Gnocchi
Fluffy, cloud-like pillows of potato dough, Yukon Gold gnocchi represent the pinnacle of rustic Italian comfort food, transforming humble ingredients into delicate, melt-in-your-mouth morsels that cradle sauces with effortless grace. Their golden hue and subtle buttery flavor make them exceptionally versatile, equally at home with rich ragùs or simple herb-infused brown butter. Mastering these tender dumplings requires a gentle hand and attention to detail, but the reward is a dish that feels both sophisticated and deeply comforting.
Ingredients
– 2 pounds Yukon Gold potatoes (their waxy texture and buttery flavor are essential for perfect gnocchi)
– 1 ½ cups all-purpose flour, plus extra for dusting (I prefer King Arthur for its consistent protein content)
– 1 large egg, lightly beaten (room temperature eggs incorporate more smoothly)
– 1 teaspoon fine sea salt (I find it distributes more evenly than kosher salt here)
– 2 tablespoons unsalted butter (European-style butter adds a lovely richness)
– ¼ cup extra virgin olive oil (my go-to for its fruity notes)
– Freshly grated Parmesan cheese for serving (I always use a microplane for feather-light shreds)
Instructions
1. Preheat your oven to 400°F and bake the whole, unpeeled Yukon Gold potatoes directly on the oven rack for 45–55 minutes until a knife slides through easily.
2. Let the potatoes cool just until you can handle them, then peel them while still warm using a paring knife.
3. Pass the warm peeled potatoes through a ricer or food mill onto a clean work surface—this prevents gummy gnocchi.
4. Create a well in the center of the riced potatoes and add the beaten egg, 1 ½ cups flour, and 1 teaspoon fine sea salt.
5. Gently mix the ingredients with your fingers until a soft dough forms, being careful not to overwork it.
6. Lightly flour your work surface and knead the dough for about 1 minute until it just comes together—it should feel tender, not elastic.
7. Divide the dough into 4 equal portions and roll each into a ¾-inch thick rope on the floured surface.
8. Cut each rope into 1-inch pieces with a sharp knife, dusting with flour to prevent sticking.
9. Roll each piece over the tines of a fork to create ridges that will hold sauce beautifully.
10. Bring a large pot of generously salted water to a rolling boil over high heat.
11. Drop the gnocchi into the boiling water in batches, cooking for 2–3 minutes until they float to the surface.
12. Remove the floating gnocchi with a slotted spoon and transfer to a baking sheet in a single layer.
13. Heat 2 tablespoons butter and ¼ cup olive oil in a large skillet over medium heat until the butter foams.
14. Add the cooked gnocchi to the skillet and sauté for 3–4 minutes until golden brown on both sides.
15. Serve immediately with a generous shower of freshly grated Parmesan cheese.
Each bite reveals a delicate, pillowy interior with just enough chew, while the golden-brown exterior provides a satisfying textural contrast. The subtle buttery notes of the Yukon Gold potatoes shine through, making them perfect partners for everything from sage brown butter to vibrant pesto. Consider serving them alongside roasted mushrooms or topping with crispy pancetta for added depth and complexity.
Yukon Gold Potato and Chorizo Tacos
Nestled between the vibrant world of Mexican street food and comforting American home cooking, these Yukon Gold Potato and Chorizo Tacos offer a symphony of textures and flavors that will transport your taste buds. Their golden, creamy potato filling paired with spicy chorizo creates a harmonious balance that feels both sophisticated and deeply satisfying. This recipe transforms humble ingredients into an elegant weeknight meal that never fails to impress.
Ingredients
– 1 lb Yukon Gold potatoes, peeled and diced into ½-inch cubes (their buttery texture makes all the difference)
– 8 oz fresh Mexican chorizo, casings removed (I find the loose variety browns more evenly)
– 1 medium yellow onion, finely diced (sweet onions work beautifully here)
– 2 cloves garlic, minced (freshly minced releases the most aromatic oils)
– 8 small corn tortillas (warmed tortillas are essential for pliability)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– ½ cup fresh cilantro leaves, roughly chopped (I prefer the tender leaves and stems)
– ¼ cup crumbled cotija cheese (the salty bite elevates everything)
– 1 lime, cut into wedges (freshly squeezed right before serving)
Instructions
1. Place diced potatoes in a medium saucepan and cover with cold water by 1 inch, then bring to a boil over high heat.
2. Reduce heat to medium and simmer potatoes for 8-10 minutes until fork-tender but not falling apart.
3. Drain potatoes thoroughly in a colander and let them air-dry for 2 minutes to prevent steaming.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add chorizo to the hot skillet, breaking it into small crumbles with a wooden spoon.
6. Cook chorizo for 5-6 minutes, stirring occasionally, until browned and cooked through.
7. Transfer cooked chorizo to a plate using a slotted spoon, leaving 1 tablespoon of rendered fat in the skillet.
8. Add remaining olive oil to the skillet and sauté onions for 4-5 minutes until translucent.
9. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
10. Add parboiled potatoes to the skillet in a single layer and cook undisturbed for 3 minutes to develop a golden crust.
11. Flip potatoes and cook for another 3 minutes until evenly browned on multiple sides.
12. Return chorizo to the skillet and toss everything together, heating through for 1 minute.
13. Warm tortillas directly over a gas flame for 15 seconds per side until lightly charred and pliable.
14. Spoon the potato-chorizo mixture evenly among warmed tortillas.
15. Top each taco with crumbled cotija cheese and fresh cilantro leaves.
16. Serve immediately with lime wedges for squeezing over the top.
Marvel at how the creamy Yukon Gold potatoes contrast with the spicy, crumbly chorizo in each bite. The crisp-edged potatoes provide wonderful texture against the soft tortillas, while the bright lime and salty cotija cheese tie everything together beautifully. For an elegant presentation, arrange these on a wooden board with extra lime wedges and let guests build their own perfect tacos.
Yukon Gold Potato and Spinach Frittata
A golden-hued masterpiece awaits in this elegant frittata, where creamy Yukon Gold potatoes meet vibrant spinach in a harmonious breakfast or brunch centerpiece. An effortless yet sophisticated dish that transforms humble ingredients into something truly special with minimal effort and maximum flavor payoff.
Ingredients
– 6 large eggs (I prefer room temperature eggs here for better volume)
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 2 cups fresh spinach, roughly chopped
– ½ cup shredded Gruyère cheese (its nutty flavor complements the potatoes beautifully)
– ¼ cup heavy cream
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 small yellow onion, finely diced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
3. Add diced potatoes and cook for 12-15 minutes, stirring occasionally, until golden brown and fork-tender.
4. Add diced onion and cook for 3-4 minutes until translucent and fragrant.
5. Stir in chopped spinach and cook for 1-2 minutes until just wilted, then remove skillet from heat.
6. In a medium bowl, whisk eggs, heavy cream, salt, pepper, and smoked paprika until fully combined and slightly frothy.
7. Tip: Whisk vigorously for 30 seconds to incorporate air for a lighter texture.
8. Pour egg mixture evenly over the potato-spinach mixture in the skillet.
9. Sprinkle Gruyère cheese uniformly across the surface.
10. Cook on stovetop over medium-low heat for 4-5 minutes until edges begin to set.
11. Transfer skillet to preheated oven and bake for 12-15 minutes until center is fully set and top is golden.
12. Tip: The frittata is done when a knife inserted near the center comes out clean.
13. Remove from oven and let rest for 5 minutes before slicing.
14. Tip: Resting allows the proteins to relax, making for cleaner slices.
15. Use a rubber spatula to loosen edges and slide onto a cutting board.
Perfectly balanced between creamy and substantial, this frittata offers tender potato chunks suspended in a rich egg matrix with pops of earthy spinach. The subtle smokiness from paprika and nutty Gruyère create layers of flavor that make it equally wonderful warm from the oven or at room temperature during an elegant brunch gathering.
Crispy Yukon Gold Potato Wedges
Perfectly golden and irresistibly crisp, these Yukon Gold potato wedges elevate the humble spud to new heights of culinary delight. Their creamy interior and shatteringly crisp exterior make them the ideal canvas for creative seasoning, transforming any weeknight meal into something truly special.
Ingredients
- 2 pounds Yukon Gold potatoes (their thin skins and buttery flesh create the perfect texture)
- 3 tablespoons extra virgin olive oil (my go-to for its fruity notes that complement the potatoes beautifully)
- 1 teaspoon garlic powder (I always prefer this over fresh garlic for even distribution)
- 1 teaspoon smoked paprika (for that beautiful color and subtle smokiness)
- ½ teaspoon freshly cracked black pepper (the coarse grind adds wonderful texture)
- 1 teaspoon kosher salt (its larger crystals adhere beautifully to the potato surfaces)
Instructions
- Preheat your oven to 425°F and position one rack in the upper third and another in the lower third of the oven.
- Scrub the potatoes thoroughly under cold running water to remove any dirt, then pat them completely dry with clean kitchen towels.
- Cut each potato lengthwise into 8 even wedges, ensuring they’re roughly the same thickness for uniform cooking.
- In a large mixing bowl, combine the olive oil, garlic powder, smoked paprika, black pepper, and kosher salt, whisking until the spices are fully incorporated into the oil.
- Add the potato wedges to the bowl and toss them vigorously with your hands, making sure every surface is thoroughly coated with the seasoned oil mixture.
- Arrange the wedges in a single layer on two baking sheets, leaving space between each wedge to allow for proper air circulation and crisping.
- Place both baking sheets in the preheated oven and bake for 20 minutes, then rotate the pans between the upper and lower racks.
- Continue baking for another 15-20 minutes until the wedges are deeply golden brown and crisp on the edges, flipping them halfway through this final cooking period.
- Remove the baking sheets from the oven and let the wedges rest on the pans for 5 minutes to allow them to crisp further as they cool slightly.
Divinely crisp on the outside while maintaining a velvety, creamy interior, these wedges offer the perfect textural contrast. Their subtle earthiness pairs wonderfully with everything from grilled meats to vegetarian mains, though I particularly love serving them alongside a creamy aioli for dipping—the cool, garlicky sauce provides a beautiful counterpoint to the warm, seasoned potatoes.
Summary
Creamy Yukon Gold potatoes offer endless comfort food possibilities! From velvety mashes to hearty soups, these 20 recipes showcase their incredible versatility. We hope you find new family favorites among these delicious dishes. Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
