The Appalachian Gold is a beautiful yellow-fleshed potato with the qualities that make a good all-purpose potato so useful in a professional kitchen: rich flavor, creamy texture, and enough structure to withstand serious cooking.
The flesh is naturally golden and carries a deeper, more buttery potato flavor than many standard white varieties. It has a good balance of starch and moisture, giving it enough creaminess for purée while still holding together for roasting, boiling, and frying.
Clem’s grows these in the rich alluvial soils near the Davidson River, where careful soil management and consistent moisture help produce dense, flavorful tubers.
In the Kitchen
Roasted: crisp exterior, creamy golden center
Mashed or puréed: naturally rich without requiring much added fat
Confit: excellent for slow cooking in olive oil or duck fat
Pavé: enough structure to layer and compress cleanly
Boiled: excellent with cultured butter and herbs
Gnocchi: naturally flavorful and well suited to a delicate dough
This is a potato that doesn't need much help. Good salt, good fat, and proper heat will take you a long way.
