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Verminius Rex

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an ode to yukon gold... [Feb. 9th, 2010|06:40 pm]
Verminius Rex
I have a new favorite potato for cooking, the yukon gold potato. The skin is thin and tender enough that it doesn't require peeling for most applications, and it makes a darned good oven baked potato wedge. I'll also run it (carefully) through the mandolin slicer and pan fry it up for breakfast, toss in some protein (ham, turkey sausage, etc) and use a couple scrambled eggs to form a hash/farmer's breakfast. I'll admit, it's mostly the not needing to peel them that I like.

So for your culinary pleasure, I'm sharing my oven baked potato wedges recipe with you.

Oven Baked Potato Wedges

Several medium potatoes, yukon gold being my current favorite.
olive oil
season salt
Mrs Dash seasoning mix

Preheat your oven to 425 degrees. Wash your potatoes, slice in half, then cut each half into three or four wedges. Put in a large bowl, drizzle liberally with olive oil, then add lots of season salt and Mrs Dash. Stir around with a spoon to coat. Dump them onto a sheet pan covered with parchment paper (easier cleanup and no sticking, you'll thank me later). Bake for 30-45 minutes until they are done to your taste (I like mine about 40-45 minutes, some people may like them a bit more firm).

If you have time, cut the potatoes and soak them in water for a couple hours or overnight to remove extra starch. You can add minced garlic and some onions to the soak for a little extra flavor. Drain the water and rinse the potatoes until the water runs clear.

[User Picture]From: heddicraft
2010-02-10 05:45 am (UTC)
They are my favorites, too! Less starchy than a russet, more creamy than a red. Some claim they don't even need butter when baked, but that might be going too far!
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