Cut potatoes into medium-thick strips. Wash with cold water to remove starch. Drop into a pan of cold salted water and bring to a boil. Simmer for 3 mins until the potatoes are just cooked, but still firm. Drain carefully, trying not to break any of the chips, and leave to cool completely.

Heat the oven to 200C. Pour the oil into a shallow roasting tray and heat in the oven.

Combine the flour, spices, and salt. Gently toss the chips in the mixture to evenly coat.

Carefully remove the pan from the oven, the oil should be very hot. Place chips into the pan and gently turn the chips so they are all coated with oil. Roast for 20 mins. Turn the chips over, then roast for another 10 - 15 minutes until crisp and deep golden all over.

Make Fondue Sauce: Grate the Gruyère and Emmentaler into a bowl. Mix the cornstarch with 1 Tablespoon of water until smooth. Split the garlic open and use it to rub inside a small saucepan. Pour in the white wine and bring to the boil. Slowly incorporate the grated cheese, stirring constantly. Stir over medium heat until smooth. Stir in the cornstarch and lemon juice. Season with pepper and nutmeg.

Remove chips from the oven and season with extra salt if needed. Serve immediately with fondue dipping sauce.