Yellow Potatoes

Primarily the Yukon Gold variety, they are a round potato with a smooth, golden brown skin and shallow eyes with a creamy yellow flesh.

First grown in Delta, BC in 1987, they were sold “as the potato with the butter already in it!.”

Yukon Gold Potatoes are excellent for baking, roasting, french-frying and mashing.


Yellow Flesh Potatoes are available from July to May—almost a year-round supply.

Care and Storage

Mature potatoes should be stored in a cool, dry, dark, well-ventilated place. Storing them in the refrigerator will cause the starch within potatoes to convert to sugar and the potato will darken when cooked. Too warm a temperature will cause potatoes to shrivel and sprout. Too much light will cause potatoes to turn green and develop a bitter taste.

*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For more info visit the Canada Food Inspection Agency.

Nutrition Information

Serving Size Per 150 g

  • Energy–109 cal
  • Protein–3.7 g
  • Fat–0.2 g
  • Carbohydrates–23 g
  • Dietary Fibre–2.7 g
  • Sodium–5 mg
  • Potassium–729 mg

Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.