Hey there, comfort food lovers! Have you ever craved that perfect, creamy potato dish that just melts in your mouth? Yukon Gold potatoes are the ultimate comfort ingredient, and we’ve gathered 20 irresistible recipes that showcase their velvety texture and buttery flavor. From cozy soups to decadent mashes, get ready to discover your new favorite comfort meal. Let’s dive into these delicious creations!
Cheesy Yukon Gold Potato Gratin
Very few dishes deliver comfort like this cheesy Yukon Gold potato gratin. Velvety potatoes bake beneath a golden crust in a rich, creamy sauce. Versatile enough for holidays or weeknight dinners, it’s pure indulgence.
Ingredients
– 2 pounds of Yukon Gold potatoes, sliced thin
– 1 ½ cups of heavy cream
– A couple of garlic cloves, minced
– A generous cup of shredded Gruyère cheese
– A splash of olive oil
– A pinch of freshly grated nutmeg
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Brush a 9×13-inch baking dish lightly with olive oil.
3. Arrange half of the thinly sliced potatoes in an even layer in the dish.
4. Sprinkle half of the minced garlic, salt, pepper, and nutmeg evenly over the potatoes.
5. Pour half of the heavy cream over the layer.
6. Top with half of the shredded Gruyère cheese.
7. Repeat the layering process with the remaining potatoes, garlic, seasonings, cream, and cheese.
8. Cover the dish tightly with aluminum foil.
9. Bake for 45 minutes at 375°F.
10. Remove the foil and continue baking for another 20–25 minutes, until the top is golden brown and bubbly.
11. Let the gratin rest for 10 minutes before serving to allow the sauce to thicken.
Melted Gruyère forms a crisp, golden crust over tender, creamy potatoes. The subtle nutmeg enhances the richness without overpowering. Serve it alongside roasted meats or as a standout side for holiday feasts.
Roasted Yukon Gold Potatoes with Thyme
Oven-roasted Yukon Gold potatoes deliver crispy edges and creamy centers every time. Their thin skins and buttery flavor make them perfect for simple herb seasoning. This straightforward method yields consistently golden results without fuss.
Ingredients
– About 2 pounds of Yukon Gold potatoes, cut into 1-inch chunks
– A generous 3 tablespoons of olive oil
– A couple of teaspoons of fresh thyme leaves
– A good pinch of kosher salt
– A few cracks of black pepper
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Scrub the potatoes thoroughly but leave the nutrient-rich skins on.
3. Cut each potato into uniform 1-inch chunks for even cooking.
4. Toss the potato chunks with olive oil until every surface is lightly coated.
5. Sprinkle kosher salt, black pepper, and fresh thyme leaves over the potatoes.
6. Spread the potatoes in a single layer on a rimmed baking sheet.
7. Roast for 25 minutes at 425°F until the bottoms start browning.
8. Flip each potato piece using tongs to ensure all sides crisp evenly.
9. Continue roasting for another 15-20 minutes until deeply golden and crisp.
10. Test doneness by piercing with a fork – they should slide off easily.
Velvety interiors contrast beautifully with the crackling salty crust. The thyme’s earthy notes complement the potatoes’ natural sweetness perfectly. Try serving them alongside roasted chicken or crumbling them over a green salad for texture contrast.
Yukon Gold Potato Salad with Dijon Mustard
Tender Yukon Gold potatoes make the creamiest salad base you’ll find. This version gets its zing from sharp Dijon mustard and fresh herbs. It’s perfect for picnics or as a hearty side dish.
Ingredients
– About 2 pounds of Yukon Gold potatoes
– A good splash of olive oil, maybe 1/4 cup
– A couple of tablespoons of Dijon mustard
– One small red onion, finely chopped
– A handful of fresh parsley, chopped
– A couple of stalks of celery, diced
– A generous pinch of salt
– A few cracks of black pepper
– A squeeze of fresh lemon juice
Instructions
1. Scrub 2 pounds of Yukon Gold potatoes thoroughly under cold running water.
2. Place the whole, unpeeled potatoes in a large pot and cover with cold water by 1 inch.
3. Add 1 tablespoon of salt to the cooking water to season the potatoes from within.
4. Bring the pot to a boil over high heat, then reduce to a steady simmer.
5. Cook for 20-25 minutes until potatoes are easily pierced with a fork but not falling apart.
6. Drain the potatoes immediately in a colander and let them steam dry for 5 minutes.
7. While potatoes cool slightly, finely chop one small red onion.
8. Dice two celery stalks into 1/4-inch pieces for crunch.
9. Chop a handful of fresh parsley leaves, avoiding the tough stems.
10. When potatoes are cool enough to handle but still warm, peel them using your fingers or a paring knife.
11. Cut the peeled potatoes into 1-inch chunks directly into your mixing bowl.
12. Drizzle 1/4 cup of olive oil over the warm potato chunks and toss gently.
13. Add 2 tablespoons of Dijon mustard and mix until potatoes are evenly coated.
14. Stir in the chopped red onion, celery, and parsley.
15. Squeeze the juice from half a lemon directly over the salad.
16. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
17. Fold everything together gently to avoid mashing the potatoes.
18. Taste and adjust seasoning, adding more salt or lemon juice if needed.
19. Cover the bowl and refrigerate for at least 1 hour to let flavors meld.
20. Give the salad one final stir before serving to redistribute the dressing.
Grab a fork and dig into this creamy, tangy potato salad that holds its shape beautifully. The Dijon mustard provides a sharp contrast to the buttery Yukon Gold potatoes, while the celery and onion add welcome crunch. Try serving it alongside grilled sausages or as part of your next barbecue spread for a crowd-pleasing side that never gets soggy.
Herbed Yukon Gold Potato Pancakes
A crispy, golden-brown potato pancake doesn’t need to be complicated. These herbed Yukon Golds come together quickly for a satisfying side dish or a simple main. All you need is a skillet and a few pantry staples.
Ingredients
– About 2 pounds of Yukon Gold potatoes, peeled
– A couple of large eggs
– A quarter cup of all-purpose flour
– A small yellow onion
– A couple of tablespoons of chopped fresh parsley
– A tablespoon of chopped fresh chives
– A splash of olive oil, for the pan
– A generous pinch of salt and black pepper
Instructions
1. Shred the peeled Yukon Gold potatoes and the onion using the large holes of a box grater.
2. Squeeze the shredded potato and onion mixture firmly in a clean kitchen towel over the sink to remove as much liquid as possible. *Tip: Removing excess moisture is key for a crispier pancake.*
3. In a large bowl, combine the dried potato-onion mixture, eggs, flour, parsley, chives, salt, and pepper.
4. Mix everything with your hands until the ingredients are just combined and the mixture holds together.
5. Heat a couple of tablespoons of olive oil in a large, non-stick skillet over medium heat until the oil shimmers.
6. Scoop about a half-cup of the potato mixture into the hot skillet and flatten it with a spatula into a 1/2-inch thick pancake.
7. Cook the pancake for 4-5 minutes, until the bottom is deep golden brown and crispy.
8. Carefully flip the pancake and cook for another 4-5 minutes until the second side is also deep golden brown and crispy. *Tip: Don’t overcrowd the pan; cook in batches to ensure even browning.*
9. Transfer the cooked pancake to a paper towel-lined plate to drain any excess oil.
10. Repeat steps 6 through 9 with the remaining potato mixture, adding more oil to the skillet as needed between batches. *Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.*
Done right, these pancakes are wonderfully crisp on the outside with a soft, savory interior. The fresh herbs provide a bright, aromatic flavor that pairs perfectly with a dollop of sour cream or applesauce. For a heartier meal, top them with a fried egg or smoked salmon.
Yukon Gold Potato and Bacon Hash
Looking for a hearty breakfast that actually fills you up? This Yukon Gold potato and bacon hash delivers serious flavor with minimal fuss. Let’s get straight to it.
Ingredients
– 4 slices of thick-cut bacon, chopped into little bits
– 1 large yellow onion, diced up
– 2 medium Yukon Gold potatoes, cut into ½-inch cubes
– A couple of tablespoons of olive oil
– A big pinch of kosher salt
– A few cracks of black pepper
– A splash of water (about 2 tablespoons)
– 2 cloves of garlic, minced
– A handful of fresh parsley, chopped
Instructions
1. Heat a large cast-iron skillet over medium heat for 2 minutes.
2. Add the chopped bacon and cook for 6–8 minutes, stirring occasionally, until crispy and the fat has rendered.
3. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
4. Add the diced onion to the hot bacon fat and cook for 4 minutes, stirring, until softened.
5. Toss in the potato cubes, olive oil, salt, and pepper, stirring to coat everything evenly.
6. Pour in the splash of water and immediately cover the skillet with a lid to steam the potatoes for 10 minutes—this helps them cook through faster without burning.
7. Remove the lid and continue cooking uncovered for another 8–10 minutes, stirring occasionally, until the potatoes are golden brown and easily pierced with a fork.
8. Stir in the minced garlic and cook for 1 more minute until fragrant—don’t let it burn.
9. Turn off the heat and mix in the crispy bacon and chopped parsley.
You’ll love the crispy-edged potatoes against the salty bacon and fresh parsley. Try topping it with a fried egg for extra richness, or serve it alongside toast for a complete meal.
Creamy Yukon Gold Potato Chowder
Nothing beats a warm bowl of potato chowder on a crisp fall day. This creamy Yukon Gold version comes together quickly with simple ingredients. You’ll have dinner ready in under an hour.
Ingredients
– 4 medium Yukon Gold potatoes, diced
– 1 large yellow onion, chopped
– 4 slices of thick-cut bacon, chopped
– 2 cloves of garlic, minced
– 4 cups of chicken broth
– 1 cup of heavy cream
– A couple of tablespoons of butter
– A splash of olive oil
– A pinch of dried thyme
– Salt and black pepper
Instructions
1. Heat a large pot over medium heat and add the chopped bacon.
2. Cook bacon for 6-8 minutes until crispy, then transfer to a paper towel-lined plate.
3. Pour off all but 1 tablespoon of bacon fat from the pot.
4. Add a splash of olive oil and the chopped onion to the pot.
5. Sauté onions for 5 minutes until translucent and softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the diced Yukon Gold potatoes and cook for 2 minutes.
8. Pour in 4 cups of chicken broth and bring to a boil.
9. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
10. Use a potato masher to gently crush about half of the potatoes to thicken the chowder.
11. Stir in 1 cup of heavy cream and a couple of tablespoons of butter.
12. Add a pinch of dried thyme, salt, and black pepper.
13. Simmer for 5 more minutes without boiling to let flavors meld.
14. Ladle into bowls and top with the reserved crispy bacon.
Makes the creamiest, most comforting chowder with tender potato chunks throughout. The Yukon Gold potatoes give it a buttery flavor that pairs perfectly with the smoky bacon. Try serving it in bread bowls for an extra cozy meal.
Yukon Gold Potato and Caramelized Onion Tart
Tender Yukon Gold potatoes and sweet caramelized onions come together in this rustic tart. This savory dish makes an impressive centerpiece for any gathering. You’ll love the contrast between the creamy potatoes and deeply flavored onions.
Ingredients
– 1 sheet of frozen puff pastry, thawed
– 3 medium Yukon Gold potatoes, sliced thin
– 2 large yellow onions, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon butter
– A splash of heavy cream
– A couple of fresh thyme sprigs
– ½ cup shredded Gruyère cheese
– 1 egg for egg wash
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F.
2. Heat olive oil and butter in a large skillet over medium-low heat.
3. Add sliced onions and cook for 25-30 minutes, stirring occasionally, until golden brown and caramelized.
4. While onions cook, slice potatoes into ⅛-inch thick rounds using a mandoline for even cooking.
5. Roll out puff pastry on a parchment-lined baking sheet to a 10×14 inch rectangle.
6. Prick the pastry all over with a fork, leaving a 1-inch border around the edges.
7. Spread caramelized onions evenly over the pastry within the border.
8. Arrange potato slices in overlapping rows over the onions.
9. Brush potatoes with heavy cream to prevent drying out during baking.
10. Sprinkle shredded Gruyère cheese evenly over the potatoes.
11. Strip thyme leaves from stems and scatter over the tart.
12. Season generously with salt and black pepper.
13. Fold the pastry edges over the filling to create a border.
14. Whisk the egg with 1 tablespoon water to make an egg wash.
15. Brush the pastry edges with egg wash for a golden finish.
16. Bake for 30-35 minutes until pastry is puffed and golden brown.
17. Let the tart rest for 10 minutes before slicing to set the layers.
Rich, buttery pastry gives way to creamy potato slices and sweet onion jam in every bite. The Gruyère adds a nutty depth that complements the thyme’s earthy notes. Serve warm slices with a crisp green salad for a complete meal, or cut into smaller squares for an elegant appetizer.
Garlic Parmesan Roasted Yukon Gold Potatoes
Zesty garlic and nutty parmesan transform humble potatoes into a crave-worthy side. Yukon Golds roast up creamy inside with crispy edges. This simple method delivers big flavor with minimal effort.
Ingredients
– About 2 pounds of Yukon Gold potatoes, cut into 1-inch chunks
– A good glug of olive oil (around 3 tablespoons)
– 4 cloves of garlic, minced up fine
– A generous ½ cup of grated parmesan cheese
– A couple of tablespoons of chopped fresh parsley
– A solid pinch of salt and black pepper
Instructions
1. Preheat your oven to 425°F and grab a large rimmed baking sheet.
2. Toss the potato chunks with olive oil, salt, and pepper in a big bowl until they’re evenly coated.
3. Spread the potatoes in a single layer on the baking sheet—don’t crowd them or they’ll steam instead of crisp.
4. Roast for 25 minutes until the bottoms start turning golden brown.
5. Pull the sheet out and sprinkle the minced garlic and grated parmesan evenly over the potatoes.
6. Use a spatula to flip and stir the potatoes, coating them in the melting cheese and garlic.
7. Return to the oven for another 10-15 minutes until the cheese forms crispy bits and the potatoes are tender when pierced with a fork.
8. Immediately toss the roasted potatoes with the fresh parsley right on the hot baking sheet.
9. Serve straight from the pan while they’re still sizzling hot. Keep these golden potatoes crispy by serving them right away—they lose their crunch if they sit too long. The creamy interior contrasts beautifully with the salty, cheesy crust. Try scattering them over a steak salad or alongside roasted chicken for a complete meal that feels fancy without the work.
Yukon Gold Potato Gnocchi with Sage Butter
On chilly evenings, nothing beats homemade gnocchi. Our Yukon Gold version yields pillowy dumplings that soak up sage butter beautifully. Skip the store-bought stuff—this comes together faster than you’d think.
Ingredients
- 2 pounds of Yukon Gold potatoes
- A generous cup of all-purpose flour
- One egg, lightly beaten
- A good pinch of salt
- A stick of unsalted butter
- A handful of fresh sage leaves
- A sprinkle of black pepper
- A squeeze of lemon juice
Instructions
- Pierce potatoes all over with a fork and bake at 400°F for 45–60 minutes until tender when squeezed.
- Let potatoes cool just enough to handle, then peel and rice them onto a clean surface.
- Tip: Work quickly while potatoes are warm for a smoother dough.
- Make a well in the center and add flour, egg, and salt.
- Gently mix with your hands until a soft dough forms, being careful not to overwork it.
- Divide dough into four sections and roll each into a ¾-inch thick rope on a floured surface.
- Cut ropes into 1-inch pieces and roll each over a floured fork to create ridges.
- Tip: Ridges help sauce cling to each gnocchi.
- Bring a large pot of salted water to a rolling boil.
- Drop gnocchi in batches and cook for 2–3 minutes until they float to the surface.
- Scoop out with a slotted spoon and set aside.
- Melt butter in a large skillet over medium heat until foaming.
- Add sage leaves and fry for 1–2 minutes until crisp and fragrant.
- Tip: Watch closely—sage burns easily.
- Toss cooked gnocchi in the sage butter until lightly coated.
- Finish with black pepper and a squeeze of lemon juice.
Notably tender with a subtle earthiness, these gnocchi have a delicate bite that holds up to the nutty brown butter. For a twist, top with toasted walnuts or serve alongside seared scallops. Leftovers crisp up beautifully in a hot skillet the next day.
Loaded Yukon Gold Potato Skins
Dive into these crispy potato skins loaded with all your favorite toppings. They’re the perfect game day snack or weeknight treat that everyone will devour. Yukon Golds give you that perfect creamy interior with a crispy shell.
Ingredients
– 6 medium Yukon Gold potatoes
– 2 tablespoons olive oil
– A generous pinch of kosher salt
– 8 slices of crispy cooked bacon, chopped
– 1 cup shredded sharp cheddar cheese
– ½ cup sour cream
– 3 green onions, thinly sliced
– A couple of tablespoons of melted butter for brushing
Instructions
1. Preheat your oven to 400°F.
2. Scrub the potatoes clean and pat them completely dry with paper towels.
3. Pierce each potato 4-5 times with a fork to allow steam to escape.
4. Rub the potatoes with olive oil and sprinkle with kosher salt.
5. Bake potatoes directly on the oven rack for 45-55 minutes until tender when pierced with a fork.
6. Let potatoes cool until you can handle them, about 15 minutes.
7. Cut each potato in half lengthwise.
8. Scoop out most of the potato flesh, leaving about ¼-inch shell intact for structure.
9. Brush the inside of each potato skin with melted butter.
10. Return skins to baking sheet, cut side up.
11. Bake at 425°F for 10 minutes until edges start to crisp.
12. Flip skins and bake another 5 minutes for extra crispiness.
13. Remove from oven and fill each skin with shredded cheddar cheese.
14. Top cheese with chopped bacon pieces.
15. Return to oven for 3-4 minutes until cheese is completely melted and bubbly.
16. Remove from oven and let cool for 2 minutes.
17. Top each skin with a dollop of sour cream.
18. Sprinkle with sliced green onions.
These come out with a satisfying crunch that gives way to creamy potato and melted cheese. The salty bacon and cool sour cream create the perfect flavor balance. Try serving them with a spicy ranch dip for an extra kick that takes them to the next level.
Baked Yukon Gold Potatoes with Sour Cream and Chives
These simple potatoes deliver crispy edges and creamy centers every time. They’re the perfect side dish that feels fancy but requires minimal effort. Toss them together for weeknight dinners or holiday gatherings.
Ingredients
- 2 pounds of Yukon Gold potatoes, scrubbed clean
- A generous glug of olive oil (about 3 tablespoons)
- A good sprinkle of kosher salt and black pepper
- A big dollop of sour cream (about ½ cup)
- A handful of fresh chives, finely chopped
Instructions
- Preheat your oven to 425°F.
- Cut the scrubbed Yukon Gold potatoes into 1-inch chunks.
- Toss the potato chunks with the olive oil in a large bowl until evenly coated.
- Season the potatoes generously with kosher salt and black pepper.
- Spread the potatoes in a single layer on a rimmed baking sheet.
- Roast the potatoes for 25 minutes.
- Remove the baking sheet from the oven and flip the potatoes with a spatula.
- Return the potatoes to the oven and roast for another 20-25 minutes.
- Check that the potatoes are golden brown and fork-tender.
- Transfer the roasted potatoes to a serving bowl.
- Top the hot potatoes with the sour cream.
- Sprinkle the chopped fresh chives over the top.
- Gently toss everything together to combine.
Don’t skip flipping the potatoes halfway through for maximum crispiness. Dig into these creamy, tangy potatoes with their crispy, golden edges. They’re fantastic alongside grilled steak or piled onto a breakfast plate with eggs.
Honey Mustard Glazed Yukon Gold Potatoes
Every weeknight deserves a side dish that’s both simple and spectacular. Elevate basic potatoes with a sweet and tangy glaze that caramelizes beautifully in the oven. Expect crispy edges and tender centers in under an hour.
Ingredients
– About 2 pounds of Yukon Gold potatoes, cut into 1-inch chunks
– A good glug of olive oil (around 3 tablespoons)
– A generous 1/4 cup of honey
– A couple of tablespoons of Dijon mustard
– A big pinch of kosher salt
– A few cracks of fresh black pepper
– A splash of apple cider vinegar (about 1 tablespoon)
– A small handful of fresh chopped parsley
Instructions
1. Preheat your oven to 425°F (220°C).
2. Place the potato chunks in a large mixing bowl.
3. Drizzle the olive oil over the potatoes and toss to coat evenly.
4. Spread the potatoes in a single layer on a large, rimmed baking sheet.
5. Roast for 25 minutes, until the potatoes just begin to turn golden at the edges.
6. While the potatoes roast, whisk together the honey, Dijon mustard, salt, pepper, and apple cider vinegar in a small bowl to create the glaze.
7. Remove the baking sheet from the oven and carefully pour the honey mustard glaze over the partially roasted potatoes.
8. Use a spatula to toss the potatoes, ensuring every piece is coated in the glaze.
9. Return the baking sheet to the oven and roast for another 15-20 minutes, until the glaze is bubbly and the potatoes are deeply golden and fork-tender.
10. Remove the potatoes from the oven and transfer them to a serving dish.
11. Sprinkle the freshly chopped parsley over the top.
12. Serve immediately while hot. Seriously, the contrast between the crispy, sticky exterior and the fluffy potato inside is the whole point. That sweet-and-savory glaze makes these potatoes a perfect partner for roasted chicken or piled high on a plate with a juicy burger.
Yukon Gold Potato and Spinach Frittata
Here’s a simple frittata that works for any meal of the day. Hearty Yukon Gold potatoes and fresh spinach create a satisfying base that pairs well with various toppings. Have it hot from the oven or chilled for later.
Ingredients
- 3 medium Yukon Gold potatoes, cubed
- a couple of handfuls of fresh spinach
- 6 large eggs
- a splash of whole milk
- a generous pinch of salt
- a few cracks of black pepper
- a tablespoon of olive oil
- half a cup of shredded cheddar cheese
Instructions
- Preheat your oven to 375°F.
- Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat.
- Add cubed Yukon Gold potatoes to the skillet in a single layer.
- Cook potatoes for 12-15 minutes, stirring occasionally, until golden brown and fork-tender.
- Add fresh spinach to the skillet and cook for 1-2 minutes until just wilted.
- Tip: Wilt spinach quickly by covering the skillet briefly to trap steam.
- In a medium bowl, whisk together 6 large eggs, a splash of whole milk, a generous pinch of salt, and a few cracks of black pepper until fully combined.
- Tip: Whisk eggs vigorously for 30 seconds to incorporate air for a fluffier frittata.
- Pour the egg mixture evenly over the potatoes and spinach in the skillet.
- Sprinkle half a cup of shredded cheddar cheese evenly over the top.
- Cook on the stovetop for 3-4 minutes until the edges just begin to set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is fully set and doesn’t jiggle when shaken.
- Tip: Check for doneness by inserting a knife in the center – it should come out clean.
- Remove from oven and let rest for 5 minutes before slicing.
Outstanding golden edges give way to a creamy potato interior that contrasts beautifully with the tender spinach. The cheddar adds a sharp, melty richness that binds everything together. Serve wedges with hot sauce for breakfast or pair with a simple green salad for a quick dinner.
Yukon Gold Potato and Mushroom Risotto
Fancy something creamy and earthy for dinner tonight? Yukon Gold potatoes add unexpected richness to this mushroom risotto. It’s a comforting twist on a classic that comes together in one pot.
Ingredients
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 8 ounces cremini mushrooms, sliced
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups warm chicken or vegetable broth
– ½ cup grated Parmesan cheese
– 3 tablespoons olive oil
– 2 tablespoons unsalted butter
– A splash of heavy cream (optional)
– A couple of fresh thyme sprigs
– Salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat.
2. Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until they start to turn golden at the edges.
3. Push potatoes to one side, add the remaining 1 tablespoon olive oil, and sauté the sliced mushrooms for 5–7 minutes until browned and their liquid has evaporated.
4. Add the chopped onion and cook for 3–4 minutes until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the Arborio rice and toast for 2 minutes, stirring constantly, until the edges look slightly translucent.
7. Pour in the white wine and cook, stirring, until fully absorbed.
8. Add 1 cup of warm broth and the thyme sprigs, stirring frequently until the liquid is nearly absorbed.
9. Continue adding broth ½ cup at a time, stirring often and waiting for each addition to be absorbed before adding the next—this should take about 20–25 minutes total.
10. When the rice is creamy but still al dente and the potatoes are tender, remove the pot from heat.
11. Stir in the butter, Parmesan, and a splash of cream if using until melted and creamy.
12. Season with salt and pepper to taste, discard thyme stems, and serve immediately. The risotto should be luxuriously creamy with tender potato bites and earthy mushroom flavor. Try topping with extra Parmesan and a drizzle of truffle oil for a restaurant-worthy finish.
Spicy Yukon Gold Potato Curry
Grab your favorite pot because this spicy Yukon Gold potato curry comes together faster than takeout. Golden potatoes soak up all the aromatic spices while keeping their creamy texture intact. You’ll have a satisfying meal ready in under 45 minutes.
Ingredients
– 2 tablespoons of olive oil
– 1 large yellow onion, chopped
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 2 tablespoons of curry powder
– 1 teaspoon of red pepper flakes
– 1 can (14.5 oz) of diced tomatoes
– 1 can (13.5 oz) of coconut milk
– 1.5 pounds of Yukon Gold potatoes, cubed
– A couple of big handfuls of fresh spinach
– A generous pinch of salt
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and cook for 5-7 minutes until translucent and softened.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in 2 tablespoons of curry powder and 1 teaspoon of red pepper flakes, toasting for 30 seconds to release their oils.
5. Pour in the entire can of diced tomatoes with their juices, scraping the bottom of the pot.
6. Add 1.5 pounds of cubed Yukon Gold potatoes and stir to coat in the tomato mixture.
7. Pour in the full can of coconut milk and add a generous pinch of salt.
8. Bring the curry to a simmer, then reduce heat to low and cover the pot.
9. Cook for 20-25 minutes until potatoes are tender when pierced with a fork.
10. Stir in a couple of big handfuls of fresh spinach until just wilted, about 2 minutes.
11. Remove from heat and let stand for 5 minutes to allow flavors to meld.
Ready to transform your dinner routine? The potatoes become incredibly creamy while maintaining their shape, creating a rich texture that contrasts beautifully with the spicy tomato-coconut broth. Serve it over rice for a complete meal, or scoop it up with naan for an interactive dining experience that’s perfect for weeknights or casual entertaining.
