Lunch. Generally we do not bake large Yukon gold potatoes but yesterday I mixed in a couple with some big Idaho spuds and roasted them slowly at 325 for an hour and a half. When they come out of the oven, pick up each potato and smash it straight down on the counter just hard enough to break up and fluff the interior without completely breaking all the skin. Open with fingers and top with butter. Salt and pepper. And creme fraiche or sour cream. Chopped dill or parsley is a nice touch. Eat piping hot. I loved the Yukon gold!
