Firm

According to the European system, a firm potato (firm-fleshed ware variety) is best for use in salads, a fairly firm potato (ware variety) has a multipurpose use, and a mealy (starch variety) type will produce a floury textured product, usually desired in a baked or deep-fried potato. The latter is also used for making starch. Depending on what the potato is being used for, the variety of potato should be taken into consideration for a better end result.

The firm-fleshed ware variety, also referred to as the boiling potato, is of medium size with good flavor and fine-textured flesh. They are best for salads, but also in stews and ragouts because they do not break down during cooking. Varieties include the fingerling (North America), the Ratte (Europe), the BF 15 (Europe), the Belle de Fontenay (Europe), and the round white, yellow, and red (North America).