Boiling potatoes are medium-sized tuberous vegetables with thin, tan skins and flesh that ranges from white to the yellow of Rose Fir or White Rose varieties. The texture of cooked boiling potatoes is finer than that of baking potatoes. Choose firm, well-shaped potatoes, 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.