The quick and easy way to turn potatoes into a good time

The vinegar infuses the potatoes, giving them that unmistakable tang that transports me straight to the smell of hot chips with ­vinegar on the beach.

These delicious salt and vinegar chips are made at home in the oven. Photo: Nikki To / TWAM

Elizabeth Hewson

less than 2 min read

12:00AMJanuary 23, 2025.

Updated 11:01AMJanuary 23, 2025

The Weekend Australian Magazine

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To complement my prawn burgers (see the recipe here) I often make salt and vinegar baked chips – another ode to nostalgia. Thinly sliced rounds of potato are parboiled in vinegar-spiked water before being baked until golden and crisp. The vinegar infuses the potatoes, giving them that unmistakable tang that transports me straight to the smell of hot chips with ­vinegar on the beach. They’re more-ish in a way that catches you off guard, the kind of thing you keep reaching for even when you know you should stop. Tangy and crunchy, they’re the ideal side to burgers.

This and my prawn burger recipes reflect everything I love about cooking at this time of year: simple, vibrant and playful. They’re about easy enjoyment, without overthinking, and they’re the perfect way to ease into the year.

These salt and vinegar chips are better than bought ones. Photo: Nikki To / TWAM

Chips are the perfect side for these prawn burgers. Photo: Nikki To / TWAM

Salt & vinegar baked chips

Ingredients

• 5 Désirée potatoes, washed and scrubbed
• 375ml (1½ cups) white vinegar
• 3-4 tablespoons olive oil
• Salt, to season water
• Salt flakes, to serve

Method

1. Preheat oven to 220C (200C fan forced). Slice the potatoes into 1cm-thick rounds, aiming for even thickness. Place them in a large saucepan, add white vinegar, and generously season with salt. Fill the pot with water until the potatoes are just covered.
2. Set the saucepan over medium heat and bring it to a gentle boil. Simmer for 10-12 minutes, or until the potatoes are just tender but still hold their shape. Keep an eye on them to avoid overcooking. Drain the potatoes and arrange them in a single layer on one or two baking trays, ensuring they’re not crowded. Drizzle with 3 tablespoons of olive oil (or more, depending on the tray size), and gently toss to coat both sides. Spread them out again in an even layer and sprinkle with flaky salt.
3. Bake for 30-40 minutes, flipping the slices halfway through, until golden and irresistible.
4. Season to taste with extra salt, and serve immediately.
5. Serves 6-8