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Jeanette Wang

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.)



Call them chips, fries or frites - these three are blue-chip