Greek-style Healthier Chips

These chips are based on Greek potatoes that my Aunty Helen used to make when we were children. I’ve no idea if hers were low-fat or not, I was a child at the time and such questions were outside of the sphere of things I cared for, but these taste very similar. Dressing the chips in half oil, half vinegar and lemon imparts an absolute symphony of flavour, while reducing the oil content. If you care about that kind of thing. I don’t, generally, but I suppose I should be mindful of it every now and then.


  • 500 g potatoes
  • A generous pinch of salt and black pepper
  • 1 tbsp flour

For the lemony dressing

  • 100 ml light cooking oil
  • 5 tbsp vinegarwhite or cider
  • 2 tbsp lemon juice


  1. Leave the skin on the potatoes, and if they’re a bit grubby, give them a quick clean under the cold tap. Slice thickly, around finger thickness. Cut each thick round slice into chips.
  2. Pop all the chips in a large saucepan, or two if you don’t have one big enough! Cover with salted water and bring to the boil, then simmer for 7–8 minutes to soften them up.
  3. While the chips are parboiling, turn the oven on to 200°C (fan 180°C/400°F/gas 6), and make the lemony dressing. Pour the oil, vinegar and lemon juice into a jar with a tight-fitting lid. Add salt and pepper, and screw the lid on tight. Shake well.
  4. Pour a third of the dressing into a roasting tin with deep sides, and pop it in the centre of the oven to start to warm – it’s important that it’s not stone-cold when the chips go in, or else they end up more soggy than crispy.
  5. When the chips are parboiled, drain them thoroughly. Sprinkle over the flour and shake well to coat to absorb any lingering water. Carefully remove the roasting tin from the oven. Using a slotted spoon, carefully transfer the chips to the tray.
  6. Gently toss the chips in the dressing, in the tin, and return to the oven. Cook for 20–25 minutes, shaking halfway through, adding more dressing if you want to, or saving it to use for cooking anything else. It will keep in the fridge for 2 weeks, and makes a very good salad dressing.