A french fry is a strip or wedge of potato, deep-fried until the outside is crisp and the inside stays soft. The potato itself originated in the Andes, but frying cut potatoes in fat is generally traced to Belgium and France in the late 18th or early 19th century; the two countries still dispute the credit, which the English name doesn't resolve. Russet Burbank, Kennebec, and Yukon Gold are the potato varieties most often used, chosen for their starch content and ability to hold shape when fried. Fries are served as a side, loaded with cheese, chili, or bacon, or dipped in ketchup, mayonnaise, or sauces like ranch, barbecue, or aioli; salt is the near-universal seasoning.