Potatoes: All-Purpose Spuds
Yukon bet your bottom dollar: we're still talking about f*ing potatoes.
We get it. We’re behind schedule. Well, listen up. This may be hard for you to hear, but sometimes, you’re not the first thing we think of upon waking, nor the last thing we think of before we fall asleep. It’s not like you are a potato, after all. (Well, Carl maybe, but we most definitely try to never think about him.)
Sometimes, even this newsletter (which let’s be honest is perhaps one of the only things that helps us maintain our very tenuous grip on sanity) isn’t even exactly, well, top of mind. And then Thursday evening becomes Monday of the following week but not really because isn’t there just one long Monday and one long Friday with nothing in between?
But this is/was POTATOES week for Pete’s sake, and we never let Pete down. EVER. So, for Pete and Pete alone, we are going to finish talking about potatoes if it kills you.
And today? Today we are here to talk about those unicorns, those miraculous wonders of nature that are neither too starchy nor too waxy. Yup. You guessed it: all-purpose potatoes. The best example is really the Midas of them all, the king of the all-purpose, that potato whose name and color say it all. We give you: THE YUKON GOLD (echo echo echo).
These golden darlings can do it all. Mash em’ up skins on and slather them with all the butter you want (which we know is ALL THE BUTTER). Roast them with some garlic and herbs. Boil them and use them in a pesto and green bean potato salad (trust us on this one … add some quality Parmesan and drizzle a little white balsamic on top … you can thank us later). Or, finally make those perfect hasselbacks you’ve been dreaming about since that first overview post.
DAMMIT CARL. No. You know what? Fine. We’ll go with you on this one. That’s right. Just slap some butter and sea salt on those brokeback Yukons and go to town. Or the mountains.
Because the point is this: they go both ways.
And boy, oh boy, do they look fabulous doing it. The potatoes ain’t too shabby, either: gold and red and blue and purple … a veritable rainbow (yes, we said it) of deliciousness. Can’t find all the pretty colors in your grocery aisle? Well, just DIY your way to a rainbow, if you must, like in this picture:
We honestly have no idea what in the name of Pinterest is happening here, but it’s a hassel … oops, we mean brokeback, and it’s got a lot of colors. So eat it, Carl. No, really — eat it. Post a video in the comments.
Tasting Notes:
Not too starchy, not too waxy.Not too dry, not too moist.See where we’re going here, Goldilocks?
Common Varieties:
Yukon GoldPeruvian Blue (technically, ALL blue potatoes)Norland RedRed GoldPurple MajestyKatahdinSuperiorKennebec
Serving Suggestion:
WDGAF. You can literally do anything you want to/with these wonder spuds.