Potatoes, Yukon



  • Usage: Good bakers, but are also good in other roles, making them basically all-purpose potatoes. These potatoes can be boiled, baked, fried or mashed. But they tend to fall apart if over-cooked.
  • Taste: Rich, buttery flavor.
  • Flesh Description: Rich, waxy golden, buttery flesh
  • Shape: Slightly flat and oval in shape.
  • Skin Texture: Thin skin.
  • Outside Coloring: Yellow.

Receiving Information:

  • Selection: Consumers should look for potatoes that are solid and heavy for their size. Potatoes with soft spots or wet spots should be avoided.
  • Cooking: Cook potatoes thoroughly, because they must be cooked to be eaten. Many consumers tend to under-cook potatoes.
  • Storage: Store potatoes in a dark, cool place in the home. Many consumers store potatoes in the refrigerator. This will cause the starch in potatoes to convert to sugar, which can reduce the flavor profile. Avoid storing potatoes and onions together. Potatoes are odor sensitive.
  • Washing: Wash potatoes to remove exterior dirt prior to preparation.


  • Exposure to light: Avoid prolonged exposure to light because even a small amount of exposure can cause potatoes to turn green.
  • Optimum Temp (F):  45 – 50F     7.2 – 10.0 C
  • Optimum Humidity:  89 – 90 %
  • Storage Life (Days):  1 – 30
  • Ethylene Producer:  No
  • Ethylene Sensitive:  No
  • Water Sprinkle:  No
  • Odor Producer:  Yes
  • Ripens After Harvest:  No
  • Mist:  No
  • Top Ice:  No
  • Odor Sensitive:  Yes

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Produce 101: Potatoes

Learn about storage and handling, and which potato is best for the job as we dig in to Produce 101: Potatoes.

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Produce 101: Potatoes


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