Oh No, Not Another Chicken Dish!!

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Thank you, tattrat, for your reply to my question regarding "why use Yukon Gold potatoes". That makes sense. I've observed that many cooks follow your same preference and I've wondered why for a very long time...case closed, ty.
:chef:
 
i prefer yukon potatoes for most dishes too, except for baked potatoes and fries. i find i need to use less butter with yukons than other types of potatoes. could it be only their pretty buttery-yellow color that explains the richer flavor?

sometimes i like to pick the wee baby-sized potatoes in the bulk section of yukon gold potatoes. they are so yum parsley-boiled or oven-browned surrounding a roast or meatloaf.... :)
 
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