The ideal French fry is golden brown in color, crisp on the outside, fluffy on the inside; and it shouldn't be too oily. Many cooks know that the variety of potato is important (we recommend Russet Burbank or Maris Piper), but fewer people know that it’s also critical that a potato be neither too wet nor too dry. A potato that is too wet has a low solids content and will tend to have a waxy, soggy texture when fried. Potatoes that are too dry tend to be too hard and crunchy when fried.