Any great way to prepare Yukon Gold potatoes?

I love them roasted with olive oil and some crushed garlic, a dab of onion powder, (or thinly sliced onion) and seasoned salt.

Wonderful-yummy.

how about this one?

Olive And Lemon Potatoes (Waldorf - Astoria)

* 2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried

* 3 tomatoes, washed and dried

* 5 Gaeta olives, chopped

* juice of 1 lemon

* 1/2 bunch parsley, chopped

* 2 tablespoons olive oil

* 3 tablespoon butter

* salt and pepper

# Cut tomatoes in half. Toss with olive oil and season with salt add pepper.

# Place cut side down on a baking sheet and cook in a 250 degree oven for 4−5

hours or until they dry and shrink to half of their original size. Remove

from oven, let cool and chop.

# Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and

mash with a fork. Add all the other ingredients including oven dried

tomatoes. Adjust seasoning and serve with chicken.

I like to wash and peel the potatoes. Slice them in rounds about 1/4 in thick. Fry one large sliced Spanish or Vidalia(Texas) onion in an electric frying pan, When they start to cook place all the rounds on top of the frying onions and season with salt, pepper, and granulated garlic

powder. After the potatoes soften a bit turn the whole shebang over and brown to tender and golden. The taste is great.

german potato salad

6 medium red potatoes, unpeeled

3 slices bacon

1 tablespoon olive or canola oil

3/4 cup chopped onions

1 tablespoon Gold Medal® all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon celery seed

1/8 teaspoon pepper

3/4 cup water

1/4 cup cider vinegar

2 teaspoons Dijon mustard

2 tablespoons chopped fresh parsley

1. In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.

2. Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.

3. Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.

4. Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.

http://homecooking.about.com/library/archive/blv10...

Hope this helps. I've not seen this kind of potato in the UK.