Start with the chips. First, heat the vegetable oil in an electric deep-fat fryer to 160°C/325°F (if you don’t have a deep-fat fryer see notes above.
While the oil is heating cut your potatoes into thick chunks and place in cold water.
Line a colander with a few sheets of thick kitchen roll. Place the potato chunks into the oil in batches so that they cook on all sides and are not too crowded. Cook for 6-7 minutes until golden.
When cooked, take the chips out and place in the lined colander.
If you don’t have an electric deep-fat fryer, use a wok because the sloping sides allows the hot oil to bubble up without bubbling over. A spider spoon is an essential tool as it will allow you to manoeuvre larger amounts of food at a time and also move food around to prevent it sticking together. Always drain food on kitchen paper.
Only fill a wok to 1/3 capacity and a fryer to half full. Use a cube of bread to check the oil temperature. On a low heat (160°C) a cube will take 60 seconds to brown, 40 seconds on a medium heat (180°C) or 20 seconds on a very high heat (190°C).