Yukon Gold


Yukon Gold is deceptively plain in appearance; with a white skin and flesh you would be forgiven for questioning our passion for this potato. However, as I’m sure you can guess (or know) already, this is no ordinary spud.

A traditional Canadian variety, Yukon Gold is one of our best all-rounders (though calling them such doesn’t feel like it does them justice). A fluffy, yet slightly waxy, texture makes them the perfect base for whatever flavours you introduce them to and with a slightly sweet taste of their own they are a moreish and satisfying meal in their own right. We recommend roasting, wedging, mashing and chipping this variety as they are soft and light but will crisp up if treated well.

Chef/Patron of Michelin starred The West House, Graham Garrett says the ‘Yukon Gold seem to absorb more butter and cream than any other potato I know’.

* Please note: these are not certified seed potatoes. They’re not sprayed with chemicals so will grow if given the chance but we’ve grown them for eating. We recommend planting them in your oven, not in the garden! *

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