Using a sharp knife, square off the ends and sides of each potato, then quarter vertically into large chunky chips.

Bring a tiered steamer to the boil, place chips into the steaming basket, cover, and steam for approximately 10 mins. The purpose is to soften the potatoes, so that they are fluffier in the centre.

Pre-heat fan assisted oven to 200 - 220c, and a place a baking tray (covered with thick aluminum foil and lightly greased with olive oil) at the top of the oven.

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

In a medium-sized mixing bowl, add the chips, the drizzle over the oil, balsamic vinegar, and season well with freshly ground black pepper, salt, and herbes de Provence.

Transfer onto the baking tray, and space evenly. Roast for about 20 mins, turn over carefully using tongs, and continue to roast for 15-20 minutes, or until brown and crisp.