The super spud lends itself to a number of hearty improvisations:

Slice thinly, layer with cheese, and bake for a simple but savory tart

Sauté with leeks, simmer in chicken stock, and puree for a warming soup

Braise in chicken stock until tender, finish with butter and lemon

Quarter and add to roasting pan with whole chicken

Boil and smash roughly with lots of olive oil and parsley

Cook, then dice and mix with eggs and ham for a delicious frittata

Dice and pan-fry with spices until crispy

Don’t forget the salt! Yukon Golds have a distinctive flavor, but like all starchy vegetables, the flavor can’t be fully released without a little salt. Add salt at the beginning of cooking for the best flavor.

Store Yukon Golds in a cool, dark place, preferably with high humidity. Yukon Golds do not brown as quickly as other potatoes when cut, but if you’re working ahead, it’s still best to coat cut potatoes in oil or cover them with water.