Golden- to tan-skinned potatoes: Yukon Gold

Medium-large, round; yellow-tan skin; yellow flesh—and a huge variation in the samples. Baked is best, a good replacement for the usual “round whites.” Some Yukon Golds have an attractive balance of starchiness and waxiness, rich yellow flesh, a warm aroma, and sweet even flavor (and skin, too). Some are at best ordinary on all counts. Some are remarkable for their defined flouriness, steamed or baked. Others are damp and unappealing. The color is buttery, but the flavor is not—although it is often described as such. All in all, very confusing!