Gold potatoes, sometimes referred to as yellow potatoes, are a type of potato that has golden yellow flesh and skin. They have a creamy texture and a buttery, nutty flavor. Gold potatoes are often marketed as specialty or “baby” potatoes. Their small to medium size makes them a popular choice for roasting and baking whole. But are gold potatoes actually a good option for baking potatoes? Let’s take a closer look.
The characteristics of gold potatoes
There are a few key characteristics that set gold potatoes apart from other potato varieties:
- Thin, delicate skin – Gold potatoes have very thin skins that don’t need to be peeled before cooking.
- Waxy, moist texture – They have a firm, waxy flesh that holds its shape when cooked. Their texture is moister than starchy russet potatoes.
- Subtle, sweet flavor – Their flavor is described as sweet, buttery, and nutty compared to the more neutral flavor of russets.
- Small to medium size – Gold potatoes are generally small to medium in size, averaging 2-4 inches in diameter.
- Low starch content – They have less starch and a lower glycemic index than russet potatoes.
These defining traits make gold potatoes well-suited for certain cooking methods and dishes. Their waxy, moist texture makes them ideal for boiling, roasting, sautéing, and potato salads. The thin skin saves time peeling. Their petite size is perfect for whole roasting or baking. But are they the best choice when baking potatoes specifically?
Criteria for the best baking potatoes
When selecting potatoes to bake whole, there are a few criteria to look for:
- High starch content – More starch means a fluffier interior and crispy roasted skin.
- Low moisture – Dry, starchy potatoes bake up fluffier than moist, waxy varieties.
- Thick skin – A thicker skin protects the inside as it bakes and gets crispy.
- Large, uniform size – Larger potatoes give you more baked potato per spud. Uniformly sized potatoes bake evenly.
Russet potatoes best fit these standards for baking. They have a high starch content, low moisture, thick skin, and large, oblong shape. Their dry, starchy flesh creates the classic fluffy baked potato interior. The thick jackets get beautifully crispy in the oven. Gold potatoes, on the other hand, have qualities that contrast the ideal baking criteria.
How gold potatoes compare for baking
Here’s how gold potatoes stack up for the baking potato criteria:
| Criteria | Gold Potatoes | Russet Potatoes |
|---|---|---|
| Starch content | Low | High |
| Moisture content | Moist, waxy | Dry, fluffy |
| Skin thickness | Thin | Thick |
| Size | Small – medium | Large |
As the table illustrates, gold potatoes are quite the opposite of the classic baking potato:
- Low starch content results in a dense, moist interior rather than light and fluffy.
- Thin skin can’t get as crispy and may tear when baking.
- Small to medium size = less baked potato per potato.
For these reasons, gold potatoes don’t make the best choice for whole baked potatoes. That said, they can still be baked in certain ways.
How to bake gold potatoes
Gold potatoes won’t give you the same baking results as russets, but you can still bake them using certain methods:
Roasted gold potatoes
Their petite size makes them perfect for roasted potato wedges or cubes. Cut them into bite-size pieces, toss in oil and seasonings, and roast at a high temperature until crisped outside and tender inside.
Hasselback gold potatoes
Make Hasselback potatoes by slicing gold potatoes widthwise at 1/4 inch intervals without cutting all the way through. Fan out the slices, brush with oil, and bake until tender. The thin slices cook up crispy around the edges.
Twice-baked gold potatoes
For twice-baked potatoes, par-bake whole gold potatoes first until just fork-tender. Scoop out the insides and mash with butter, milk, cheese, etc. Fill the skins with the mash mixture and bake again until hot and crispy.
Foil-wrapped baked gold potatoes
Wrap whole gold potatoes tightly in foil and bake until fork-tender. The moisture is sealed in, creating a steamed effect for a creamy middle.
Best uses for baked gold potatoes
Baked gold potatoes won’t have that same light, fluffy texture or crispy skin as russets. But their creamy, waxy flesh does pair well with certain baked potato toppings and fillings:
- Butter, sour cream, chives – Top with classics to balance the richness.
- Broccoli, cheddar, bacon – Complement with bold flavors.
- Chili, baked beans, pulled pork – Hearty fillings work nicely.
- Tacos, fajitas, bbq chicken – Load up Tex-Mex style.
Choose more moist, dense fillings rather than plain butter or cheese. And keep the skin on for added flavor and texture.
Key takeaways
Here are the key points on whether gold potatoes are good for baking potatoes:
- Gold potatoes have a waxy, moist texture and thin skin that differs from ideal baking potatoes.
- High-starch russets are best for baking whole with a fluffy interior and crispy skin.
- Gold potatoes bake up creamy rather than fluffy. Their thin skin can tear.
- Roasted, Hasselback, twice-baked, or foil-wrapped are better ways to bake gold potatoes.
- Pair baked gold potatoes with rich, moist toppings and fillings.
While gold potatoes don’t make the best traditional baked potatoes, their sweet, moist flavor can be delicious when baked using methods suited to their qualities. Try baked recipes that highlight gold potatoes’ natural creamy, buttery qualities but don’t expect them to mimic russets.