Klondike gold potatoes are a popular yellow-fleshed potato variety known for their buttery taste and creamy texture. They are excellent all-purpose potatoes that can be used in a variety of dishes. Here is an overview of what Klondike gold potatoes are best for:
Klondike gold potatoes are one of the best potatoes for baking. When baked whole, they become light and fluffy on the inside with a deliciously crispy skin on the outside. Their creamy texture makes them ideal for baking gratins or casseroles. They can be cut into wedges and roasted for oven fries or baked potatoes. Their ability to hold their shape during cooking makes them perfect for twice-baked potatoes.
With their buttery flavor and smooth texture, Klondike golds make exceptional mashed potatoes. They easily mash into a rich, creamy puree without getting gluey or pasty. They absorb butter, cream and seasonings nicely. For the creamiest mashed potatoes, boil and drain the potatoes before returning them to the hot pot for a minute or two to evaporate excess moisture before mashing.
Klondike gold potatoes fry up beautifully into crispy french fries, hash browns or potato pancakes. Their medium starch content prevents them from breaking down too much during frying. For the best results, cut them into uniform pieces and rinse in cold water before frying at 350°F until golden brown and crispy.
Soups & Stews
The creamy texture of Klondike gold potatoes makes them a great addition to hearty soups and stews. They hold their shape well when simmered without turning mushy. Try dicing them into chunky pieces and adding them to bean soups, chicken noodle soup, beef stew and more. They thicken the broth slightly while adding flavor.
Klondike gold potatoes add color, texture and flavor when used in salads. They hold their shape well after boiling and absorb dressings nicely. For potato salad, boil them whole with the skins on, cool and dice into chunks. For a warm spinach or kale salad, cut them into small wedges and sauté with olive oil, garlic and herbs.
Roasted Potato Dishes
Klondike gold potatoes roast up beautifully thanks to their thin, tender skin and creamy flesh. Roasted whole or in wedges, they develop a wonderfully crisp exterior while staying moist and buttery inside. Toss roasted Klondike golds with olive oil, rosemary and garlic for simple roasted potatoes or add them to sheet pan dinners with meat and veggies.
Scalloped & Au Gratin Potatoes
With their thin skins and ability to retain shape, Klondike gold potatoes are perfect for scalloped or au gratin potato dishes. Sliced thinly, they create indulgent layers in between cheese, cream and seasonings. The potatoes bake up tender while forming a crispy, cheesy topping.
Klondike gold potatoes make delicious breakfast potatoes. Their waxy, moist texture holds up well when fried with onions and peppers. Try shredding them into hash browns or dicing them into home fries. All you need is a little oil or butter to cook them until browned and crispy.
Chips & Crisps
Klondike gold potatoes can be sliced thinly and fried or baked into crunchy potato chips and crisps. Their medium starch content allows them to get nicely crisp without burning. For added flavor, toss the raw potato slices in olive oil and spices before baking or frying.
Pancakes & Latkes
Grate Klondike gold potatoes and combine with eggs, flour and seasoning to make delicious potato pancakes or latkes. The grated potatoes will squeeze out some moisture and bind well with the other ingredients. Simply fry the patties in oil until crispy and browned on both sides.
Klondike gold potatoes cook very quickly in the pressure cooker. They retain their shape nicely while becoming fork tender. Try cooking them whole or cut into chunks to use in soups, stews and side dishes. The moist texture of the potatoes makes them ideal for absorbing other pressure cooked flavors.
Slow Cooker Dishes
The waxy texture of Klondike golds allows them to hold up well in the slow cooker without turning to mush. Cut them into large chunks or leave whole for absorbing the flavors of soups, stews, pot roasts and other braised dishes. They add hearty texture and creaminess.
Klondike gold potatoes are great for boiling and steaming whole. They hold their shape very well without splitting or getting waterlogged. Cook them just until fork tender for salads, mashing, roasting and other recipes. Their thin skin helps retain nutrients but peels off easily.
These potatoes microwave very well thanks to their lower moisture content. Pierce each potato a few times with a fork to allow steam to escape. Microwave on high for 5-8 minutes per potato, turning halfway through. Let stand a few minutes before topping as desired.
You can freeze peeled, sliced or diced Klondike gold potatoes to have them on hand for future recipes. Blanch the cut potatoes for 3-5 minutes in boiling water, drain, pat dry and spread in a single layer on a baking sheet to freeze. Once frozen, transfer to freezer bags or containers. They’ll keep 6-12 months.
Here is the nutrition profile of Klondike gold potatoes per 100g serving (from USDA data):
|Vitamin C||12% DV|
Klondike gold potatoes are fat-free, high in vitamin C and a good source of potassium. The skins contain the majority of the fiber and nutrients, so leaving them on when possible is ideal.
Here are some tips for growing Klondike gold potatoes successfully:
– Prepare soil with compost or aged manure to enrich it with nutrients
-Ideal pH is 5.5-6.5
– Plant seed potatoes or potato pieces with at least 2 eyes
– Space 12-14 inches apart in rows spaced 2-3 feet apart
– Plant about 2-3 inches deep
– Plant in full sun
– Water thoroughly after planting and provide regular watering, about 1-2 inches per week
– Hill soil, mulch or straw around plants as they grow to protect developing potatoes
– Avoid wet soil and allow surface to dry out between waterings
– Harvest time is about 100-120 days from planting
– Use a digging fork to gently unearth potatoes
– Cure freshly harvested potatoes in a dark, ventilated area for 1-2 weeks to toughen skins
Here are some top cooking tips for Klondike gold potatoes:
– Use a vegetable brush under running water to scrub off any dirt
– Avoid soaking to prevent excess water absorption
– Leave the skins on when possible to retain nutrients and flavor
– If peeling, use a Y-style swivel peeler for smooth, even peels
– Cut uniformly for even cooking
– Enhance flavor by seasoning with herbs, spices, garlic, cheese, etc.
– Toss wedges or cubes with olive oil, salt and pepper before roasting
– Mash with butter, milk, sour cream, cheese, garlic, etc.
– Boil or steam whole for use in salads, side dishes, mashing, etc.
– Grill, fry or roast wedges for crispy texture
– Bake or microwave whole for baked potatoes
– Sauté diced potatoes for hash browns or home fries
– Check doneness with a fork or knife tip – fork tender is ideal
– Overcooking can lead to mushiness
– Undercooking results in dense, hard potatoes
Here are some delicious recipe ideas showcasing Klondike gold potatoes:
Twice Baked Potatoes
Bake potatoes whole, scoop out insides, mix with cheese, cream, bacon, chives, etc. and stuff back into skins. Bake again until tops are crispy.
Slice potatoes thinly and layer in a casserole dish with cream, garlic and cheese. Bake covered then uncovered to crisp the top.
Roasted Garlic Herb Potatoes
Toss potato wedges with olive oil, minced garlic and rosemary. Roast in a hot oven, turning halfway through until browned and crispy.
Cheddar Bacon Potatoes
Dice potatoes and cook with chopped bacon and onions. Sprinkle with cheddar cheese and continue cooking until melted and lightly browned.
Crispy Smashed Potatoes
Boil whole potatoes, slice in half and lightly smash/flatten each half. Fry in a skillet with oil or butter until browned and crispy.
Grate potatoes, mix with egg, flour and spices. Form into patties and fry in hot oil until golden brown.
Loaded Baked Potato Soup
Simmer diced potatoes in broth with onions, cream, cheddar cheese, bacon and scallions. Top with more cheese, bacon and scallions.
Properly storing Klondike gold potatoes will help them last longer and retain quality:
Short Term Storage
– Store in a cool, dark place like a pantry for 1-2 weeks
– Do not refrigerate raw potatoes
– Keep them in a paper or mesh bag; avoid plastic bags
Long Term Storage
– Cure freshly harvested potatoes 1-2 weeks in a dark area with good airflow
– Store cured potatoes in a cold cellar, unwashed and unsprouted
– Ideal temperature for storage is 40-50°F with 60-70% humidity
– They will keep 2-3 months or longer this way
– Prepare potatoes for freezing by blanching slices or cubes
– Allow to cool then freeze in a single layer on a sheet pan
– Transfer to freezer bags or containers once frozen
– Frozen potatoes will keep 6-12 months
Some good substitutes for Klondike gold potatoes include:
– Also fluffy and dry, good for baking
– Higher starch content provides more binding
– Works well mashed, fried, roasted, baked
Yukon Gold Potatoes
– Similar yellow flesh and buttery flavor
– Not quite as firm, better for roasting and mashing
– Also all-purpose and makes a good substitute
– Firm, creamy and moist texture
– Holds shape well in soups, stews and salads
– Slightly waxier, needs less time to cook
– Also have creamy, white flesh
– Works well boiled, mashed, fried or in soups/stews
– Doesn’t quite match rich, buttery flavor
With their delicious buttery flavor, creamy texture and versatility in the kitchen, it’s easy to see why Klondike gold potatoes are such a popular choice. Their thin skin and striking yellow flesh make them ideal for roasting whole or cutting into wedges, cubes or slices for a wide range of dishes. They bake, mash, fry, and roast beautifully. Klondike golds make tasty additions to soups, stews, salads, breakfast and potato-based sides and mains. With proper storage and preparation, these golden potatoes can be enjoyed year-round in all your favorite comfort food recipes.