Boiling potato is a medium-sized tuberous vegetable with thin, tan skin and flesh that ranges from white to the yellow of Rose Fir or White Rose varieties. The texture of cooked boiling potato is finer than that of baking potato. Choose firm, well-shaped potato, without sprouts or a greenish cast. Store in a dark, dry place for several weeks.
For other potato varieties, see baking, new, red, sweet, white potatoes, and yams.