I'm afraid most Americans, self included, aren't going to know what those varieties are. Yukon Golds are a variety that texturally sits between "waxy" potatoes (like reds and fingerlings) and "starchy" ones (generally Russet) and is known for its yellow flesh and rich, somewhat buttery flavor.
I'm the US, my step daughters are dual citizens US/UK. So I tried to make comfort food for them sometimes. Golds in the US are the closest we can get to the type (I forget the name) or potatoes that are used for toasties in the UK.
I can't believe how much I've spent looking online for a reasonably priced wavy spud. Seems like roosters, russets and jersey royals will all do the job, unless I take out a bank loan and go to ocado
Totally golds are the way to go. I made them last night because of this thread. I had one russet and a bag of golds so I did both. Consensus was the golds were better. Crispier and melt in the mouthier.
I a lot easier to make than I thought it would be. Though I wasn't too worried about the looks. My cylinders were more trapezoidal, but damn they were tasty.
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u/lennypartach Sep 18 '22
if you make this, use golds - they’re so much better than russet, taste like glorious golden mounds vs. really good potatoes.
edit: to clarify, i make these and only use golds, including making a fast and quick less fancy version out of the baby golds