Call them chips, fries or frites - these three are blue-chip
Ore Ida Steak Fries
HK$48 for 793g, City'super
This is how I like my chips - thick and chunky, best for soaking up ketchup, vinegar or gravy. Because of their size and shape, they have fantastically fluffy insides and a good potato flavour. They take longer to crisp - but it's well worth the wait.
Verdict: I'm definitely having seconds, maybe with some aioli.
Lutosa Organic Chips
HK$32 for 750g, City'super
You can't really taste the difference, but it's assuring to know that these fries are made with potatoes grown without pesticides or chemical fertilisers, and pre-cooked in sunflower oil, which is low in saturated fat.
Verdict: delish. They crisp well outside and stay moist inside.
Alexia Yukon Gold Julienne Fries with Sea Salt
HK$45 for 425g, City'super
With the skin on and a sprinkle of sea salt, these have a good, earthy and buttery taste and just the right amount of saltiness. But because they're nearly shoestring size, make sure you don't over-bake them or they will get very dry inside.
Verdict: the most distinct and tastiest of the three. Yummy.
Note: all fries were baked for 20 minutes in an oven at 220 degrees Celsius - the healthiest cooking method. (If you like them really crisp, they should be fried.)