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Yukon Gold is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh. This potato was developed in the 1960s by Garnet ("Gary") Johnston [1] [2] in Guelph, Ontario, Canada, with the help of Geoff Rowberry at the University of Guelph.
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Excellent storability; long dormancy period. High specific gravity. Remark: often sold under its variety name. Utilization: very good for boiling, baking, and French frying; unsuitable for chipping; retains its yellow flesh colour when cooked. Chief Markets: fresh market and seed export potential.
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