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Read by Michael Flamel
It was a Sunday morning in the early 1980s, and I had swung by my dad’s house as I often did on the weekends. He was semi-retired by then, having stepped back from the whirlwind life of a full-time professional chef. But make no mistake—Dad hadn’t lost his edge. He still managed a local club part-time, which just so happened to give him access to a fully equipped commercial kitchen. And of course, his home kitchen had more spice jars than cupboard space and more knives than a camping store.
I walked into the familiar smell of onions and herbs sizzling in butter, my stomach immediately rumbling in anticipation.
“You’re just in time,” he said, flipping something golden and crispy in a giant cast-iron skillet. “I changed the recipe.”
That caught my attention. Changed the recipe? This was the man who believed a perfectly executed dish was sacred, immutable, eternal.
He scooped a heaping portion onto a plate and slid it toward me. “Yukon Gold potatoes,” he said proudly. “Just started showing up from a farm in the Sacramento Valley. They’re a game changer. Buttery, rich—like you already added cream, but didn’t. Try them.”
I took a bite.
Boom.
This wasn’t just breakfast—it was breakfast with a PhD in flavor. The soft, creamy center paired with Dad’s signature blend of paprika, rosemary, garlic, and a whisper of cayenne made each bite a spiritual experience.
From that day on, I never saw “breakfast potatoes” the same way again. These were Yukon Golds—golden treasure.
Growing Up with the King of Breakfast Spuds
As the son of a chef who split his time between the garden and the grill, I had a front-row seat to the magic of growing and cooking food. But no memory stands out quite like those Sunday mornings—me at the counter, Dad at the stove, the smell of potatoes, herbs, and sizzling butter wafting through the house even before the coffee brewed.
Dad’s breakfast potatoes weren’t just food—they were a ritual. Crispy, herby, and always with just enough spice to make you sniffle, they were the cornerstone of every great morning meal.
To this day, I can’t walk into a local diner without eyeing the home fries. When they’re done right, those crispy edges and soft, golden insides instantly transport me back to Dad’s kitchen—with a side of eggs, bacon, and the occasional bacon headache that came with them.
The Origins of Yukon Gold: A Truly Canadian Treasure
The humble Yukon Gold may seem like it’s been around forever, but it’s actually a relative newcomer to the world of spuds. It was developed in the 1960s at the University of Guelph in Ontario, Canada, by crossing a North American white potato with a yellow-fleshed Peruvian variety. The result? A golden-skinned, buttery-fleshed beauty that’s as perfect for frying as it is for roasting.
They made their way into American gardens and markets in the 1980s—right when my dad made his fateful switch. Chefs loved their flavor, gardeners loved their yield, and everyone loved not having to peel them.
Growing Yukon Gold Potatoes at Home
You don’t need acres of farmland to grow Yukon Golds—just a sunny spot, some soil, and a little enthusiasm.
- Grow Bags
Perfect for patios, balconies, or even driveways. Just drop in 3–4 seed potatoes with about 4 inches of soil, and keep “hilling” (adding soil) as they grow. When it’s harvest time, tip the bag and collect your golden haul. It’s like garden bingo. - Raised Beds
Plant seed potatoes in rows, about 12 inches apart. Yukon Golds love loose, well-drained soil and full sun. Water deeply and get ready to unearth a buttery jackpot. - In-Ground Gardens
Still a classic. Just remember to rotate your crop each year to avoid soil-borne diseases. And keep an eye out for sneaky tuber thieves (also known as squirrels).
Fun Facts About Yukon Gold Potatoes
- Yukon Golds were the first Canadian-developed potato marketed by name.
- Their thin skin means minimal prep—just scrub and go.
- The buttery flavor comes from a naturally higher sugar content.
- Despite their name, they have no actual gold content—but don’t tell your taste buds.
- Potatoes grow from “eyes,” but they still won’t catch you raiding the leftovers at midnight.
My Dad’s Famous Yukon Gold Breakfast Potatoes
Golden and crispy on the outside, tender inside—these breakfast potatoes are seasoned with smoky paprika, fragrant herbs, and sautéed aromatics. A hearty, comforting side perfect with eggs and coffee.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast
Ingredients
- 2 pounds Yukon Gold potatoes, diced (skin on)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon thyme
- 1/2 teaspoon ground black pepper
- Salt to taste
- Optional: A dash of cayenne pepper for a little morning fire
- Optional garnish: Fresh parsley or chives
Instructions
- Parboil the potatoes: Place diced Yukon Golds in a pot of salted water. Bring to a boil and cook for 5–7 minutes, just until tender. Drain and let them steam dry.
- Sauté the aromatics: In a large skillet, heat olive oil and butter over medium-high heat. Add diced onion and cook for 3–4 minutes until soft and fragrant.
- Add garlic and spices: Stir in garlic, paprika, rosemary, thyme, and black pepper. Let the mixture bloom for about a minute.
- Crisp the potatoes: Add potatoes to the skillet. Let them cook undisturbed for several minutes to crisp up, then gently stir. Continue until all sides are golden brown—about 10 to 15 minutes.
- Taste and serve: Season with salt, garnish with fresh herbs if desired, and serve hot with eggs, bacon, and a cup of strong coffee.
Are You a Potato Fan, Too?
If you’re a fellow spud lover—and let’s be honest, who isn’t? — check out our Complete Gardening Guide to Potatoes and Sweet Potatoes. You’ll find tips for growing in every kind of garden, troubleshooting common problems, and of course, even more amazing recipes to help you celebrate your love for tubers with every meal. ❖
