• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Vegetables / Root Vegetables / Potatoes / Waxy Potatoes / Concurrent Potatoes

Concurrent Potatoes

This page first published: Apr 16, 2005 · Updated: May 12, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Concurrent are oblong potatoes, with smooth pale yellow skin, and pale yellow flesh.

These are waxy potatoes and have a creamy texture after cooking.

They are aimed at direct to consumer market.

History Notes

Concurrent Potatoes were developed by a Friese Maatschappij van Landbouw in Metslawier, Netherlands in 1973 from a cross between Estima and Sinaeda potatoes.

Tagged With: Dutch Potatoes, Waxy Potatoes

Primary Sidebar

Search

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘There is nothing better on a cold wintry day than a properly made pot pie.’ — Craig Claiborne (American food writer. 4 September 1920 – 22 January 2000)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Copyright © 2021 · Copyright & Reprint · Privacy · Terms of use ·Foodie Pro ·
Funding to enable continued research and updating on this web site comes via ads and some affiliate links