Ingredients for 2 people

  • 4 Medium baking potatoes – peeled
  • 1-2 tbsp olive oil​
  • 1 tsp De Nigris Gold Label Balsamic Vinegar
  • Freshly ground black pepper, to taste
  • Sea salt, to taste
  • Oregano, to taste

For the recipe


Square off the ends and sides of each potato, then quarter them vertically into chunky chips.

Bring a tiered steamer to boil, place the chips in the basket, cover, and steam for approximately 10 mins.

Pre-heat oven to 220 degrees C, and place a baking tray (covered with oiled aluminium foil) at the top of the oven.

Remove potato chips from steamer, place on a sheet of kitchen paper, and cover and blot with a second sheet to absorb as much  moisture and starch as possible.

Place dried chips in a bowl and drizzle with olive oil and balsamic vinegar, then season well with freshly ground black pepper, salt, and sprinkle with oregano.

Transfer chips onto the baking tray and space evenly. Roast for about 20 mins, then turn over carefully, and roast for a further 15-20 minutes, until brown and crisp.