How to keep potatoes warm while the fish cooks?

I have a deep fryer for making fish and chips. Cook potatoes in a temperature hotter than fish and takes a while for the oil to cool. I tried to put chips (fries not skinny, but cut chip-shaped potatoes in the microwave on "hot standby" in a container lined and covered with paper towels, but they get soggy / hard. The fish cooks at 280 degrees for 8 minutes and the potatoes at 340 degrees for 10 minutes plus 2 more. I can do the first fish, it would speed things up (oil heats up faster than it cools) but still the fish would have to sit for 12-15 minutes before the potatoes are done. What is the best way to keep food hot and crunchy fried? And would you fish or potatoes first? The fish oil is not, this is fresh caught Ling Cod, which was frozen fillets within 1 hour of catching. So I think I could do either …. Please first rush, the dinner is about 2 hours! Thank you.

Cook the potatoes almost done first. Allow to cool on kitchen paper while the fish is done. Reduce heat, but do not expect it to cool, the fish to cool quickly enough. Cook fish and keep it warm. Turn the heat to high, drop the chips back in 1-2 minutes to reheat and crisp them (You do not need to wait for oil to reheat all the way) and your're ready to dinner! Twice-cooked crispy chips are anyway so even if you are not trying to juggle with two fried foods at the same time, it is a good way get real crispy chips. Bert