Fries with yukon potatoes
In stores yukons are pretty easy to find. In restaurants not so much. Yukons are somewhat higher in starch which makes them good for frying as long as the cook knows how to handle them otherwise they fall apart. I find that most restaurants that serve fresh cut french fries will use low-starch (waxy) probably because they hold together easier. Personally I hate french fries from waxy potatoes and I actually prefer the texture of McD's french fries above others since they use russets.