In the latest years we pay attention to the contents and composition of non-starch polysaccharides and lignin (dietary fiber) in a raw potato tuber. The content of particular fractions of non-starch polisacharides and liqnin (dietary fiber) in raw potato tubers and their influence on the texture of French fries were studied. The texture of ready product was created in the most degree by the influence of lignin and next by hemicelluloses, protopectins and cellulose effects.