Tiffany Haney
Yukon Gold potatoes are a variety of thin-skinned, yellow potatoes. They are considered semi-starchy and semi-waxy and contain less starch than other potatoes. Yukon Gold potatoes can be pan-fried, but they may not get as crispy as other types of potatoes such as Russets. To achieve a crispier texture, some people recommend soaking the potatoes in cold water for about 30 minutes before frying, which helps to remove excess starch. When pan-frying Yukon Gold potatoes, it is important to use a suitable oil, such as vegetable oil or extra-virgin olive oil, and to cook the potatoes undisturbed until they are golden and crispy before flipping them.
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What You'll Learn
Soaking and slicing
Yukon gold potatoes have a higher sugar content and are semi-starchy and semi-waxy, so they may not crisp up as well as other types of potatoes. Soaking and slicing them properly can help you achieve the desired crispiness.
It is recommended that you soak Yukon gold potatoes in cold water for at least 2 hours to help remove some of the starch. This will help the potatoes become crisp and prevent them from turning brown. After soaking, be sure to rinse and pat them dry with a paper towel before frying.
When it comes to slicing, aim for a thickness of around 1/4" to 3/8". You can use a mandolin to get thin, even slices. If you don't have a mandolin, a sharp knife will also do the job. Try to make the potatoes as uniform in size as possible so that they cook evenly.
If you are making potato chips, it is important to add the potato slices to the oil in small batches. Adding too many at once will cool down the oil, resulting in uneven cooking.
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Oil type and temperature
Yukon gold potatoes can be fried in a variety of oils, including vegetable oil, extra-virgin olive oil, canola oil, and peanut oil. It is important to use an oil with a high smoke point, as a high heat is required to achieve the optimal crispiness of the potatoes. Oils with low smoke points, such as butter, should be avoided as they will burn too quickly.
When frying Yukon gold potatoes, it is recommended to heat the oil for around 4 to 5 minutes before adding the potatoes to the pan. The oil temperature should be maintained at a consistent 325°F (162°C) to ensure even cooking and the desired crispiness.
It is important to note that the potatoes should not be overcrowded in the pan, as this will cause the oil temperature to drop and result in uneven cooking. It is best to cook the potatoes in batches, adding only enough slices to cover the surface of the oil.
Additionally, the potatoes should be soaked in cold water for about 30 minutes before frying to remove excess starch and prevent them from turning brown. This will help the potatoes achieve a crispier texture.
Once the potatoes are added to the oil, they should be fried slowly for about 5 to 10 minutes, depending on the size and thickness of the slices. It is important to flip the potatoes halfway through to ensure even cooking.
The potatoes are done when the edges are golden brown and they are firm to the touch. They should then be removed from the oil and placed on a paper towel-lined plate to absorb any excess oil.
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Cooking time
Yukon Gold potatoes can be pan-fried, but they may not get as crispy as other types of potatoes due to their higher sugar and lower starch content. To get around this, you can soak the potatoes in cold water for at least two hours before frying to remove some of the starch. Another option is to toss the potatoes in a corn starch slurry after the first fry.
When pan-frying Yukon Gold potatoes, it's important to slice them uniformly to ensure even cooking. The ideal thickness is around 1/4" to 3/8". Heat a large skillet on medium-high heat and add vegetable oil, extra-virgin olive oil, or canola oil. Once the oil is hot, add the potato slices in a single layer and cook undisturbed until golden brown, which should take around 4 to 10 minutes, depending on the stove and oil used. Then, flip the potatoes and cook until golden and crispy on the other side, which will take another 5 to 10 minutes.
For extra crispy potatoes, a double-frying technique can be used. Fry the potatoes at 300 degrees Fahrenheit for 5 minutes, let them rest, and then fry again at 350 degrees Fahrenheit for 5 minutes or until golden brown. This method can be further modified by freezing the potatoes after the first fry and then frying them at high heat, around 325 degrees Fahrenheit.
If you are making potato chips, the frying time will be shorter. Heat the oil to 325 degrees Fahrenheit and fry the potatoes for about 5-8 minutes, stirring and flipping them halfway through. The chips are done once the edges are golden brown and they become firm.
Keep in mind that the cooking time may vary depending on the stove, pan, and oil used, so it's important to check on the potatoes regularly and adjust the heat as needed.
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Seasoning
Yukon Gold potatoes have a higher sugar content and are semi-starchy and semi-waxy, which makes them prone to browning excessively at high temperatures. This makes it challenging to achieve the same level of crispiness as starchy potatoes like Russets. However, with the right techniques and seasoning, you can still enjoy delicious pan-fried Yukon Gold potatoes.
When it comes to seasoning, there are several options to enhance the flavour of your pan-fried Yukon Gold potatoes:
Salt and Pepper: Seasoning with salt and pepper is a classic choice. You can use kosher salt or sea salt to taste, along with freshly ground black pepper. This combination provides a simple yet effective flavour boost to your potatoes.
Herbs: Fresh herbs can add a wonderful aroma and flavour to your potatoes. Thyme, rosemary, and oregano are excellent choices. Finely chop your chosen herb and add it towards the end of the cooking process. This way, the herbs will retain their fragrance and flavour without burning.
Butter: Adding a pat of butter during the final stages of cooking can take your potatoes to the next level. Butter browns quickly and adds a nutty flavour that complements the potatoes beautifully. Just be mindful that butter burns more easily than oil, so it's best added after the potatoes have been fried.
Garlic and Chilli Powder: For a more savoury and spicy kick, you can season your potatoes with garlic powder and chilli powder. Add these seasonings towards the end of the cooking process and stir occasionally until the potatoes are tender and crisp.
Oil Choices: The type of oil you use for frying can also impact the flavour of your potatoes. Vegetable oil, extra-virgin olive oil, canola oil, and peanut oil are all suitable options. Each oil has a unique flavour that it imparts to the potatoes, so feel free to experiment to find your favourite.
When seasoning your pan-fried Yukon Gold potatoes, it's important to taste as you go and adjust the seasonings to your preference. Remember that the key to a delicious dish is often in the balance of flavours, so don't be afraid to experiment and find the combination that suits your taste buds!
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Storing and reheating
Storing
When storing whole Yukon Gold potatoes, choose a cool, dark, and well-ventilated area, away from direct sunlight. Keep them in a breathable container and regularly check for any signs of spoilage. If you have peeled potatoes, store them in water in the refrigerator and use them within a few days. For longer-term storage, consider blanching and freezing them.
Reheating
Reheating pan-fried potatoes can be tricky since they tend to lose a lot of their moisture. It is recommended to skip the microwave and reheat them in a non-stick skillet over medium-high heat with a little bit of oil.
Alternatively, you can reheat them in a toaster oven or a regular oven at 300°F (150°C) until warmed through. They might be slightly less crispy but still tasty.
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Frequently asked questions
Yes, you can pan-fry Yukon Gold potatoes.
The best way to pan-fry Yukon Gold potatoes is to slice them into thin, uniform pieces. Soak the slices in cold water for 30 minutes to an hour to remove excess starch, which will help them become crisp and prevent them from turning brown. Then, pat them dry and fry them in a light oil, such as canola oil, at around 325°F. Fry in small batches so as not to cool the oil too much, and flip them halfway through. Once the edges are golden brown and the chips are firm, remove them from the oil and season with salt to taste.
Yukon Gold potatoes have a higher sugar content than other potatoes, so they may brown excessively at high temperatures but remain soft inside. Try frying at a lower temperature, or soaking the potatoes in water to remove some of the starch before frying. You could also try freezing the potatoes after the first fry, and then frying them again at a higher temperature.
Pan-fried potatoes are a great side dish and go well with a range of meals. You could try serving them with a burger, or with Bacalao a la Vizcaina for a more elaborate dinner. They also work well for breakfast, and can be eaten on their own with hot sauce, ketchup, or spicy mayo.
