We could guess, but there's many kinds of red and white potatoes, so it only would be a guess. Usually, when I see red seed potatoes in southern OK or western North Texas, they are either Red Pontiac, Norland Red or Red La Soda. You could Google those names to read about those three varieties. So far this year I've bought Norland Red and Red La Soda, and I'll buy Red Pontiac if I see them. With the "white" potatoes, it is much harder to guess what they are because there are dozens of varieties of white-fleshed potatoes available commercially in the USA, though I would think that the most common ones found in Oklahoma probably are Kennebec, Norkotah, Irish Cobbler (harder to find here in recent years), Russet (actually a type, not a variety, but sometimes Russet seed potatoes are only labeled Russet) or, if they have yellowish-brown skin (and yellowish flesh), Yukon Gold. Because different potatoes are used in different ways in cooking, I don't like it when retailers only label them by color because it is not helpful, particularly to new gardeners. If you'd like to read some nice descriptions of various types of potatoes, you can click on the link below which gives great descriptions of the potatoes they sell. To read the description, click on the stock number at the left side and it will bring up that variety and its desctiption. Generally I do not order seed potatoes online. They tend to be more expensive than seed potatoes in local stores and, by the time you add in shipping, they can be very pricey. Sometimes I'll order red-fleshed, blue-fleshed and purple-fleshed potatoes online, though, if I cannot find any locally. I would guess that your red is going to be a waxy type (great to cook as new potatoes, boiled potatoes or in potato salad) and your white will be a fluffier type (better for mashed potatoes or baked potatoes), but that's just a guess based on the general characteristics of most potatoes in those two colors. We love potatoes and grow as many different kinds as I can find locally. This year I have found five so far: (Red Norland (Wal-Mart), Red LaSoda (Tractor Supply Company), Kennebec (Wal-Mart), Norkotah (Tractor Supply), and Yukon Gold (Wal-Mart). I have seen other potatoes in other places but they weren't labeled so I did't buy them because I was unsure of what they were and felt like they likely were one of the varieties I already had. Regardless of the type of seed potatoes you have, and even if you never learn their names, I am sure they'll grow and produce just fine and will be very tasty. Dawn Here is a link that might be useful: The Potato Garden

My favorite sweet potato pie of all time... From The Huffington Post/LIZ SMITH/11/20/2012 "So, once again, we will reprint an alternative, the famous Pink Teacup café's recipe for a dessert that looks just about the same as pumpkin. At the Teacup, they always offered sweet potato pie and here is the recipe:" 2 lbs. yams ý cup of butter 1 teaspoon cinnamon ü teaspoon ginger ý teaspoon salt ü teaspoon nutmeg 2 tablespoons white sugar 1 cup brown sugar 3 large eggs, separated ý cup orange juice 1 tablespoon grated orange rind ý cup of evaporated milk Peel and boil yams until mashable. Add butter, spices, salt, sugar to hot yams. Beat until light and smooth. Beat egg yolks until light and add to mixture. Stir in orange juice, orange rind and milk. Beat egg whites until stiff and fold in. Pour mixture into unbaked pie shell. Preheat oven to 350 and bake 35 minutes or until the pie puffs up and is firm in the middle. Cool on a rack. Add whipped cream. "Then, dig in, pilgrims! You'll have something that resembles pumpkin pie but is a thousand times better tasting and easy to make once you assemble the ingredients. Is it fattening? Sure, but Thanksgiving only comes once a year." "I have been giving this recipe annually for 50 years. People stop me on the streets of New York and ask me for it or about it. So, consider this a public service. And I've given you a few days time to work on this dessert, which is really easy to concoct even if you are not a chef." I never did make it to the Pink Tea Cup before it closed...wish I had.

Here's a variation that's really good with steak. It'll wait for the meat to be done: ROASTED NEW POTATO SALAD (serves 6) 11 TBL olive oil 6 cloves garlic, chopped 1 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 1/2 tsp dried rosemary 2 1/2 lbs small new potatoes cut into wedges 2 TBL white wine vinegar 2 tsp Dijon mustard Salt & pepper to taste 1/2 cup finely chopped green onions (or regular onions) Combine 6 TBL of the olive oil, the garlic, 1 tsp salt, 1/2 tsp pepper, thyme & rosemary in a bowl; mix well. Add the new potateos, tossing to coat. Arrange in a greased baking pan. Bake in a preheated 375° oven for 55 minutes or until the potatoes are brown & tender. Let stand until cool. Transfer the potatoes to a bowl. Scrape the pan drippings into a measuring cup. Add enough of the remaining olive oil to measure 6 TBL. Whisk the wine vinegar & mustard in a bowl until smooth. Add the olive oil mixture, whisking until blended. Pour over the potatoes, tossing to coat. Season w/salt & pepper to taste; sprinkle w/the green onions. Serve at room temperature.~~True Grits

You have a tea towel for squeezing potatoes! Perfect! The Viva was an instruction to the kitchen newbies. Viva -- the old kind, not the new weird stuff-- is sponge-like. It's more for absorbing than scrubbing. Very thick and dense. The recommendation is to ward off, "But you said to use paper towels!" and come to find that Brand X fell to shreds or didn't wick away the oil or whatever. I've learned that specifics can be very helpful. :)